Chef’s Special Vadai (3 Pcs) Recipe

Soak dals and rice

Rinse 1 cup urad dal, 2 tbs raw rice and 1 tbs chana dal under running water until water runs clear. Place them in a bowl and add enough water to cover (about 1 cup). Soak for 3–4 hours at room temperature.

Grind to batter

Drain the soaked dal and rice mixture. Transfer to a wet grinder or high-speed blender. Grind with about 2–3 tbs of fresh water (start small) until you get a smooth, light, and fluffy batter. Scrape sides occasionally. The batter should be thick but pourable—similar to pancake batter but slightly stiffer and aerated. Transfer to a bowl.

Add 1 tsp salt and 1/4 tsp asafoetida to the batter and mix. Fold in 1/4 cup finely chopped onion, 1 tbs chopped green chilies, 1 tbs chopped curry leaves, 1 tsp grated ginger, 1/2 tsp crushed black pepper and 2 tbs roasted chana or crushed peanuts if using. Taste a small spoonful (fried on a pan if desired) and adjust salt/heat.

Heat oil

Pour 2 cups oil into a deep frying pan or heavy-bottomed kadai and heat over medium heat. To test if oil is ready, drop a small pinch of batter: it should sizzle and rise slowly, not burn immediately. Ideal frying temperature is 170–180°C (340–355°F).

Shape vadai (3 pieces)

Wet your hands with water. Divide the batter into 3 equal portions. For each portion, take it in your wet palm, flatten slightly into a thick disc (about 3–4 inches / 7–10 cm) with a slight hole in the center (traditional doughnut shape) or keep as a patty. Alternatively, use two spoons to drop batter into oil for round vadai. Wetting hands prevents sticking.

Fry

Gently slide the shaped vadai into hot oil, 2–3 at a time depending on pan size, without overcrowding. Fry on medium heat until golden brown and crisp on one side (about 2–3 minutes), then flip and fry the other side for another 2–3 minutes. Maintain even heat so vadai cooks through and becomes crisp outside. Remove with a slotted spoon and drain on kitchen paper. Repeat for remaining batter.

Let vadai rest a minute on paper to remove excess oil. Serve hot—3 pieces per order—accompanied by coconut chutney and sambar or a spicy tomato chutney if desired. Vadai are best enjoyed immediately when crisp.