wash and soak lobia in enough water for 6-8 hours.
Drain the water from lobia. Add to mixer jar and ground coarsely.
If required, add 3-4 tbsp. of water and grind.
Remove the mixture in the bowl and add finely chopped onions, green chili, ginger, curry leaves, salt and cumin.
Mix well and add rice flour.
Leave this to rest for 10 minutes.
In the meantime, heat enough oil in a skillet. When the oil is hot enough, reduce the flame and start adding vadas.
Grease your fingers and palm with oil and pinch a small lemon size mixture from batter and gently flatten it over your fingers.
Carefully drop one by one in the oil. Depending on the size of the skillet, add 2-3 at a time. Keep turning the vadas at regular intervals.
Fry the vadas on medium flame only.
When the vadas turn brown on all the sides and are completely cooked from inside, then using a slotted spoon remove them.
Remove the vadas on a kitchen tissue.
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