Vada

Method

Soak the urad dal in water for 2-3 hours, then drain well and grind to a thick, fluffy paste using a wet stone grinder or food processor, adding minimal water to achieve an airy consistency similar to whipped cream. In a bowl, combine the ground dal paste with finely chopped onion, green chilli, ginger, curry leaves, salt and black pepper, mixing gently to incorporate air. Heat the vegetable oil to 170-180°C in a heavy-bottomed pan or karahi. Using wet hands, shape the batter into doughnut-shaped vadas and carefully slide them into the hot oil, frying 3-4 at a time to avoid crowding. Fry for 6-8 minutes, turning occasionally, until deep golden brown and crispy on all sides. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve hot with coconut chutney, sambar or tamarind sauce.