Egg Vada

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water until cool enough to handle.
   • Carefully peel the eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter adhere.
2. 2

   Make the Batter

   • In a medium mixing bowl, combine 1 cup of gram flour, 2 tbsp rice flour, 1 tsp red chili powder, 0.25 tsp turmeric powder, 0.25 tsp asafoetida, 1 tsp ginger-garlic paste, 0.25 tsp baking soda, and 0.75 tsp salt.
   • Whisk the dry ingredients together to combine.
   • Gradually add about 3/4 cup of water while whisking continuously. Mix until you have a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Heat the Oil

   • Pour 2 cups of vegetable oil into a deep pan or kadai and heat over medium-high flame. The oil should reach a temperature of about 350°F (175°C).
   • To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
4. 4

   Fry the Egg Vadas

   • Take one egg half and dip it completely into the batter, ensuring it's evenly coated.
   • Carefully slide the battered egg into the hot oil. Repeat with 2-3 more egg halves, being careful not to overcrowd the pan.
   • Fry for about 3-4 minutes, turning occasionally, until the vadas are a deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried vadas and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
5. 5

   Serve

   • Repeat the frying process with the remaining egg halves.
   • Sprinkle with chaat masala, if using, and serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.