For a cup of rad daal, add a handful of rongi/lobhia, and a handful of chana daal and soak for three hours.
When you grind this, make it extremely fine, like a paste, adding enough water so that the paste is pretty runny. This will make fluffy and soft wadas.
Do not fry to brown. This wada will not brown even if you fry for a long time. But longer frying will dry it out.
When you grind this, make it extremely fine, like a paste, adding enough water so that the paste is pretty runny. This will make fluffy and soft wadas.
Do not fry to brown. This wada will not brown even if you fry for a long time. But longer frying will dry it out.
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