Made from urad dal, doughnut-shaped, crispy outside and soft inside, served with sambar and coconut chutney.
Prep: 30 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
Grind the soaked urad dal with minimal water to a smooth, fluffy batter. The batter should be thick and not runny.
Transfer the batter to a mixing bowl. Add chopped green chilies, ginger, curry leaves, black pepper, asafoetida, and salt. Mix well.
Heat oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small portion of batter; it should sizzle and rise to the surface.
Wet your hands with water to prevent sticking. Take a small portion of batter, shape it into a ball, and make a hole in the center to form a donut shape.
Carefully slide the shaped vada into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Fry the vadas on medium heat until they turn golden brown and crispy on both sides, flipping occasionally. This takes about 4-5 minutes per batch.
Remove the vadas using a slotted spoon and place them on a paper towel to drain excess oil.