| 1. | Grind black gram into a fine paste gradually adding water. In a bowl, beat paste with fork for about 5 minutes to fluff up thus: move fork up from bottom of bowl, breaking paste surface and plunging fork down in a continuous circular motion rapidly. |
| 2. | Add all other ingredients. Mix. |
| 3. | Heat oil in deep-fry pan on high heat for about 5 minutes (190ºC). Reduce heat to medium-high. Wet your left palm. Put about ¼ cup paste on palm. Wet fingertips of right hand. Pat paste into round shape and slightly flatten to about 2½ cm thick. Make a hole in the centre with a finger. Wet right hand fingers. Overturn wada and place on right hand fingers. Put thumb in centre to enlarge hole. Slip wada into hot oil. Repeat this procedure for 2 more wadas. Fry till dark golden brown. Remove and drain. Fry remaining wadas in the same way except do not increase or reduce heat. Serve hot, accompanied with sambar or chutney. |
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