Ingredients:
4-5 tablespoons of gramflour
one tsp of chilli powder
3/4th tsp of salt
one tablespoon of rice flour
one fourth small tsp of baking soda (0.19 tsp)
2-3 pinches of asafoetida
one chopped onion
curry leaves (optional)
one tablespoon of chana dal (pre-soaked in water for half an hour. After half an hour drain the water completely)
Grated ginger and green chilly pieces are optional
Water (for thick consistency). The difference between bhajji and kara vadai is that for bhajji the batter is thin and for kara vadai the batter is thick)
Oil (one fourth of vessel. Less oil as compared to bhajjis)
Method:
Mix all the above ingredients except oil for preparing "kara vadai" batter. Heat the oil on medium high for 5 minutes. With a small steel teaspoon pour the batter in the oil. Cook on sim on both the sides till golden brown.
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