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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Soak the Lentils
Rinse the urad dal under running water until the water runs clear. Soak the lentils in sufficient water for at least 4-6 hours or overnight. This helps in softening the lentils for blending.
- 2
Blend the Mixture
Drain the soaked lentils and transfer them to a blender. Add a little water (about 2 tablespoons) if needed to help blend. Blend them into a smooth batter, scraping the sides as needed. The texture should be thick and fluffy.
- 3
Prepare the Batter
Transfer the blended lentil mix into a mixing bowl. Add the chopped onions, green chilies, grated ginger, curry leaves, coriander leaves, salt, and crushed black pepper. Mix well until all ingredients are evenly combined.
- 4
Heat the Oil
In a deep frying pan or kadhai, heat the oil on medium flame. You can check the oil is ready for frying by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- 5
Shape the Vadas
Wet your hands with water, take a small portion of batter, and shape it into a round patty with a hole in the center (like a doughnut). Repeat for the rest of the batter.
- 6
Fry the Vadas
Carefully slide the shaped vadas into the hot oil. Fry them in batches, avoiding overcrowding. Fry until golden brown on both sides, about 4-5 minutes. Use a slotted spoon to flip them halfway through.
- 7
Drain and Serve
Once fried, remove the vadas from the oil and place them on paper towels to drain excess oil. Serve hot with coconut chutney and sambar.
