How to make it
6 steps. Take it one step at a time.
Wash the urad dal thoroughly
Wash the urad dal thoroughly and soak it in plenty of water for 3-4 hours.
3 hrDrain all the water
Drain all the water. Grind the dal to a smooth, thick paste in a grinder or blender. Use very little ice-cold water (1-2 tablespoons) only if necessary to keep the batter thick.
Transfer the batter
Transfer the batter to a bowl. Vigorously whisk the batter in one direction for 5 minutes until it becomes light and airy. To test, drop a small ball of batter in water; it should float.
5 minAdd chopped green chilies, ginger, curry leaves, crushed peppercorns, salt
Add chopped green chilies, ginger, curry leaves, crushed peppercorns, salt, and asafoetida. Mix well.
Heat oil in a deep pan
Heat oil in a deep pan to 350°F (177°C). Wet your palms with water. Take a small lemon-sized ball of batter, flatten it slightly, and use your thumb to make a hole in the center.
Carefully slide the vada
Carefully slide the vada into the hot oil. Fry on medium heat until golden brown and crisp on both sides. Drain on paper towels.
5 min
A little kitchen wisdom
Ensure the batter is thick and fluffy; if the batter is too thin, the vadas will absorb too much oil. Whisking the batter by hand or with a whisk for 5 minutes is the secret to getting that perfect airy texture.
