Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 1 cup of urad dal and soak it overnight.
Watch out
Ensure the urad dal is soaked for a sufficient time so it softens completely
otherwise, under-soaked dal will not grind into a smooth, fluffy batter
Drain the water from the soaked urad dal, transfer it into a grinder jar, add 4-6 tbsp water one tablespoon at a time, and grind to a smooth paste.
Watch out
Add water strictly one tablespoon at a time
otherwise, adding too much water at once will make the batter runny and prevent it from shaping properly
Pour the ground batter into a bowl, add 1/2 tsp hing and 3/4 tsp salt, mix well, and set aside for 10 minutes.
Whisk the batter for 5 minutes until light and fluffy, and test by dropping a small portion in water to ensure it floats.
Watch out
Whisk continuously until light and fluffy
otherwise, under-whisking will cause the vadas to absorb too much oil and turn dense
Add 2 tbsp rice flour, 1 tsp crushed peppercorns, 1 tsp jeera, 1 tsp green chilli, 1 tbsp coriander, and 1 tbsp ginger paste to the batter, mix for 1-2 minutes, and add 2-3 tsp water if needed.
Dip hands in water, take a portion of batter, roll it into a ball, and poke a hole in the center to form a doughnut shape.
Watch out
Keep hands wet with water before handling each portion
otherwise, the sticky batter will adhere to your fingers and ruin the shape
Hot oil can splatter; slide the vadas gently into the oil close to the surface to avoid burns.
Heat 500 ml oil in a wok, slide the shaped vadas into the hot oil, fry and turn until golden brown and crispy, then remove and transfer to a serving plate.
local_fire_departmentMedium heat, about 6 to 8 minutesWatch out
Do not overcrowd the wok when frying
otherwise, frying too many at once will drop the oil temperature and make the vadas soggy and greasy
Crispy South Indian Masala Dosa with Red Chutney and Potato Masala
Super Soft and Economical One-Egg Mini Bite Cakes Without Mixer
Traditional Sweet Coconut Stuffed Dadar Gulung
Three Easy Ways to Make Flaky Layered Paratha
Soft and Spongy South Indian Idli with Perfect Fermented Batter
Vegetable Rava Upma