Soak the Urad Dal in water for 2-3 hours. Afterward, drain the water completely.
Grind the soaked Urad Dal with minimal water into a fine and fluffy batter. Be careful not to add too much water.
Transfer the batter to a large bowl. Add the Rice Flour, chopped Onion, Green Chillies, grated Ginger, chopped Curry Leaves, and Salt. Mix all ingredients thoroughly until well combined.
Heat the Vegetable Oil in a deep pan or wok over medium heat until it reaches a suitable temperature for deep frying (around 170-180°C / 340-350°F).
Wet your hands with water. Take a small portion of the vada batter, flatten it slightly into a disc, and make a hole in the center with your thumb.
Carefully slide the shaped vada into the hot Vegetable Oil. Fry 3-4 vadas at a time, making sure not to overcrowd the pan.
Fry the vadas for approximately 4-6 minutes, turning occasionally, until they are golden brown and crispy on both sides.
Remove the fried vadas from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
Serve the hot vadas immediately with coconut chutney, sambar, or your favorite dipping sauce.
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