Vada

Ingredients:

1. Urad dal – 1 cup

2. Water – ¼ cup (just enough for grinding)

3. Salt – 2 tsp (divided)

4. Curry leaves – 1 strand, finely chopped

5. Grated ginger – 1 Tbsp

6. Cumin seeds – ¼ tsp

7. Black pepper – 1 tsp, coarsely ground

8. (Optional) Coconut chunks – 1–2 Tbsp (small pieces)

9. Oil or ghee – for deep frying

Method:

1. Rinse and soak 1 cup urad dal (and optionally, a small amount of moong dal) in plenty of water for 4–5 hours or overnight. Drain the soaked dal.

2. Grind into a thick, smooth paste using only 2 Tbsp water at a time. The batter should be thick and of dropping consistency, not runny.

3. Add 1 tsp salt to the batter. Whisk the batter vigorously with your hand or ladle for a couple of minutes. This aerates the batter and helps make the vadas fluffy.

4. Cover and rest the batter for 2 to 3 hours, until it ferments and slightly increases in volume. Fermentation time may vary based on room temperature.

5. Whisk the batter again briefly.  Add: Grated ginger, Coarsely crushed black pepper,  Cumin seeds, Chopped curry leaves, Coconut chunks(optional). Mix everything evenly.

6. Heat oil or ghee in a deep kadhai over medium flame.

7. Once the oil is moderately hot, wet your hands, scoop a small portion of batter, and shape it into a ball or traditional doughnut shape.

8. Carefully drop it into the hot oil. Fry the vadas for about 5 minutes, turning occasionally, until golden and crispy on all sides.

• Remove and drain extra oil

* Notes: If using split urad dal with skin, make sure to wash and rub thoroughly to remove the skin before grinding.
Do not overuse water while grinding – batter should stay thick for proper vada shape and texture.