Mini Vada (6 Pc) Recipe

Soak dal

Rinse 1 cup split yellow moong dal under cold water until the water runs clear. Transfer to a bowl and add 1 cup of water. Soak for 30 minutes to 1 hour. Drain completely before grinding.

Grind batter

In a blender or wet grinder, add the drained moong dal, 1 green chili (roughly chopped), 1 teaspoon fresh ginger, 1 pinch asafoetida and 1 teaspoon salt. Add 2-3 tablespoons of water as needed and grind to a smooth but slightly coarse paste (similar to pancake batter). The batter should be thick enough to hold shape yet pipeable with a spoon.

Transfer the ground batter to a mixing bowl. Fold in 1/4 cup finely chopped onion, 2 tablespoons chopped cilantro, 1 tablespoon chopped curry leaves, 1/2 chopped green chili (if using) and 1/4 teaspoon freshly ground black pepper. Add 1 teaspoon rice flour and 1/8 teaspoon baking soda if using; these help with crispness and lightness. Cover and rest for 10–15 minutes. Adjust consistency with a teaspoon of water if too thick; the batter should hold a rounded shape when scooped.

Heat oil

Pour about 1 cup (or 2–3 inches depth) of vegetable oil into a small deep pan or kadai. Heat over medium-high flame until oil reaches 175°C/350°F or when a small drop of batter sizzles and rises slowly to the surface.

Shape and fry mini vadas

Using a small spoon or a melon baller, scoop rounded teaspoons of batter (about 1 tablespoon each) to form 6 mini vadas total. Wet your hands slightly and shape each scoop into a small ball or flatten slightly (about 1 to 1.5 inch diameter). Gently slide 2–3 vadas into the hot oil, do not overcrowd. Fry on medium heat, turning occasionally, until golden brown and evenly crisp, about 3–4 minutes per batch. Maintain steady medium heat so the vadas cook through without browning too fast. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter to make 6 pieces.

Final season

While still hot, sprinkle a tiny pinch of salt over the vadas if desired and let them rest for 1–2 minutes to firm up.

Arrange the 6 mini vadas on a serving plate. Serve hot with 1/4 cup coconut chutney or your choice of chutney or tea. They are best eaten fresh and crisp.