1 cup buckwheat flour also called kuttu ki atta (135gm)
1/2 teaspoon ajwain seeds (also called carom seed)
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1 cup milk
1 chopped green chili or to taste
A few chopped cilantro leaves (hara dhania or use curry leaves)
2 tablespoon shredded carrot
To the buckwheat flour add ajwain seeds, cumin seeds and salt, mix and slowly add milk at room temperature and mix thoroughly remove the lumps. After the lumps have been removed add the green chili, cilantro leaves and shredded carrots and mix. Set aside for five minutes.
Heat a pan with oil on medium heat. Test to see if the oil is hot enough by dropping a little bit of batter into the oil, if the batter floats up right away it is hot enough, you can start making the vadas.
To make to vadas drop a scoop of batter gently into the hot oil and let it cook for a few minutes after which turn it and let it cook on the other side. The oil should be at medium heat, if it is too hot the outside of the vadas will be overcooked and the inside will be raw. Cook on medium heat until the sizzling has come down at which point it can be removed from the oil.
Serve warm with yogurt or chutney. Serves 4.