Soak the urad dal for 4 hours.

Drain and grind the urad dal into a smooth paste with little water and set aside.

Heat little water in a vessel, add the jaggery and cardamom powder to it.

Allow the jaggery to melt and cook until the syrup is sticky.

Switch off the flame and set aside.

Heat oil for deep frying. Apply little oil or water on palm and take lemon size ball of urad batter and flatten them a little.

Deep fry them in hot oil till crisp and golden colour.

Remove from the oil and put them into jaggery syrup.

Soak the vadas in syrup for 5 minutes.

Take them out of the syrup and serve.