Chef’s Special Vadai (2pcs) Recipe

Soak dals

Rinse the urad dal and chana dal separately until water runs clear. Combine both in a bowl and cover with 2 cups water. Soak for 3–4 hours at room temperature (or 1–2 hours if using hot water). If using cooked rice, soak it along with the dals or separately for 30 minutes.

Grind batter

Drain the soaked dals (reserve a little of the soaking water). In a wet grinder or high-speed blender, grind the urad and chana dal (and soaked rice if using) to a smooth but slightly coarse batter. Add minimal water—use only enough to keep the grinder moving. Aim for a thick, fluffy paste rather than a runny batter. Grind for 6–10 minutes until you see the batter becoming light and slightly airy.

Whip and rest

Transfer the batter to a bowl. Add 1 tsp salt and whisk vigorously for 2–3 minutes to incorporate air (this helps achieve a soft interior). Cover and let rest for 30–45 minutes at room temperature for slight fermentation and improved flavor.

Prepare mix-ins

While the batter rests, finely chop green chilies, shallot, curry leaves, and cilantro. Grate ginger. Lightly crush black pepper.

After resting, fold the chopped shallot, green chilies, ginger, curry leaves, cilantro, crushed pepper, and 1/8 tsp asafoetida gently into the batter. Adjust salt to taste. The batter should be thick enough to hold shape; if too thick, add 1–2 tsp of reserved water.

Heat oil

Pour oil into a deep, heavy-bottomed frying pan to a depth of about 1.5–2 inches. Heat over medium-high until it reaches 170–180°C (340–355°F), or until a small batter dollop sizzles and comes up slowly without burning.

Shape vadai

Wet your hands slightly (or oil them) to prevent sticking. Take a portion of batter about the size of a golf ball (this recipe makes slightly more than 2 vadais; to make exactly 2 larger vadais, use roughly 0.75 cup batter per vadai). Flatten each ball into a thick disc about 3–4 inches across, making a small central depression to help even frying. Optionally sprinkle a few sesame seeds on top and press lightly so they adhere.

Fry vadai

Carefully slide shaped vadais into the hot oil, two at a time to avoid crowding. Maintain oil temperature at medium (160–170°C / 320–340°F) so the vadai cooks through without burning. Fry each side for 3–4 minutes, turning once, until golden brown and crisp. Total frying time ~7–8 minutes per vadai depending on size. Use a slotted spoon to transfer to a plate lined with paper towels to drain excess oil.

Finish

If the vadais brown too quickly, reduce heat and finish cooking at a lower temperature so the center cooks through. Let sit 1–2 minutes so steam escapes and exterior crisps further.

Optional quick temper: In a small pan, heat 1 tsp oil and crackle a few curry leaves just until crisp. Drizzle over the hot vadai for aroma.

Serve: Plate 2 vadais per order with lemon wedges on the side. Serve hot with coconut chutney, sambar, or a spicy tomato chutney as desired.