Curd Vada

Instructions

1. 1

   Prepare the Dal

   • Rinse the urad dal thoroughly under running water until the water runs clear.
   • Soak the dal in 3 cups of water for at least 4-6 hours, or overnight.
   • Drain the water completely. Transfer the soaked dal, chopped ginger, and green chilies to a high-speed blender or wet grinder.
   • Grind to a thick and fluffy batter, adding 1-2 tablespoons of cold water only if absolutely necessary to help the blades move. Do not make the batter runny.
2. 2

   Aerate the Batter

   • Transfer the batter to a large bowl. Add 0.5 tsp of salt and the lightly crushed black peppercorns.
   • Using your hand or a stand mixer with a whisk attachment, beat the batter in a circular motion for 8-10 minutes. This incorporates air, making the vadas light and fluffy.
   • To check if the batter is ready, drop a small dollop into a bowl of water. It should float immediately.
3. 3

   Fry the Vadas

   • Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • Wet your palms with water. Take a lemon-sized portion of the batter, flatten it slightly on your palm, and make a small hole in the center with your thumb.
   • Gently slide the vada into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
   • Fry for about 6-8 minutes, flipping occasionally, until the vadas are evenly golden brown and crisp. Drain them on a wire rack or paper towel.
4. 4

   Soak the Vadas & Prepare Curd

   • In a large bowl, mix 4 cups of lukewarm water with 0.25 tsp of salt.
   • Immediately immerse the freshly fried hot vadas into the salt water. Let them soak for 20-25 minutes. They will soften and swell up.
   • While the vadas are soaking, prepare the curd. In a separate large bowl, whisk the curd until it is completely smooth and creamy.
   • Stir in the sugar, 0.5 tsp of salt, and optional milk. Mix well until everything is combined. The consistency should be thick but pourable.
5. 5

   Assemble and Chill

   • Gently take one soaked vada at a time and press it lightly between your palms to squeeze out the excess water. Be careful not to break it.
   • Arrange the squeezed vadas in a single layer in a wide serving dish.
   • Pour the prepared seasoned curd mixture evenly over the vadas, ensuring they are fully submerged.
   • Cover the dish and refrigerate for a minimum of 2 hours, or up to 4 hours, to allow the vadas to absorb the flavors of the curd.
6. 6

   Temper and Serve

   • Just before serving, prepare the tempering. Heat ghee in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds and let them splutter. Then add the broken dry red chilies, curry leaves, and hing. Sauté for about 30 seconds until fragrant.
   • Pour the hot tempering over the chilled curd vadas.
   • Garnish with a sprinkle of Kashmiri red chili powder, roasted cumin powder, and finely chopped coriander leaves. Serve chilled.