Ambade Vada

Instructions

1. 1

   Soak the Dals

   • Rinse the urad dal and chana dal separately under running water until the water runs clear.
   • Place them in separate bowls and cover with at least 2 inches of fresh water.
   • Let the dals soak for a minimum of 4 hours, or up to 6 hours.
2. 2

   Grind the Batter

   • Completely drain all the water from both soaked dals. This is crucial for a non-oily vada.
   • Add the soaked urad dal to a wet grinder or a high-powered blender. Grind to a thick, smooth, and fluffy batter, adding water 1 teaspoon at a time only if absolutely necessary. The batter should be very thick.
   • Transfer the urad dal batter to a large mixing bowl.
   • Now, add the drained chana dal to the same grinder and pulse it 2-3 times for a coarse, grainy texture. Do not make a smooth paste.
   • Add the coarse chana dal paste to the urad dal batter.
3. 3

   Prepare the Vada Mixture

   • To the bowl with the dal batters, add the finely chopped hog plums, green chilies, ginger, coconut pieces, curry leaves, asafoetida, and salt.
   • Using your clean hand, mix all the ingredients thoroughly. Beat the batter in a circular motion for 2-3 minutes. This incorporates air and makes the vadas light and fluffy.
4. 4

   Deep Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. To test the oil, drop a small speck of batter; it should sizzle and rise to the top steadily without browning too quickly.
   • Wet your palms with water. Take a lemon-sized portion of the batter and flatten it slightly into a disc shape.
   • Gently slide the vada into the hot oil. Fry in batches of 4-5, ensuring not to overcrowd the pan.
   • Fry for about 5-7 minutes, turning occasionally, until the vadas are a deep golden brown and uniformly crisp on all sides.
   • Remove the fried vadas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Ambade Vadas hot and fresh with a side of traditional coconut chutney or tomato ketchup.