A South Indian snack made with urad dal, shaped into doughnuts and deep-fried, often served with rasam.
Prep: 30 minutes
Cook: 1 hour
Serves: 20 people
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Recipe version
How to Prepare
Drain the soaked urad dal and grind it into a smooth, thick batter with minimal water (add water only if necessary
1-2 tbsp at a time). The batter should be fluffy and not runny.
Transfer the batter to a mixing bowl. Add chopped green chilies, ginger, curry leaves, black pepper, asafoetida, and salt. Mix well by beating the batter with your hand for 2-3 minutes to incorporate air and make it light.
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, flatten it slightly, and make a hole in the center to form a donut shape.
Carefully slide the shaped vada into the hot oil. Fry 3-4 vadas at a time, depending on the size of the pan, without overcrowding.
Fry the vadas on medium heat until golden brown and crispy on both sides, turning occasionally. This should take about 4-5 minutes per batch.
Remove the vadas using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.