Kollu Vadai

Instructions

1. 1

   Soak the Horse Gram

   • Rinse 1 cup of horse gram thoroughly under running water.
   • Soak it in ample water for at least 4-6 hours, or preferably overnight.
   • After soaking, drain all the water completely using a colander. Let it rest for 10-15 minutes to ensure all excess water has been removed.
2. 2

   Grind the Vada Batter

   • In a blender or mixie jar, combine the drained horse gram, 3 dry red chilies, 1-inch ginger, 4 garlic cloves, 1 tsp fennel seeds, and 1 tsp salt.
   • Grind the mixture to a thick, coarse paste without adding any water. Use the pulse function to control the texture.
   • Scrape down the sides and grind again. If absolutely necessary, sprinkle 1-2 teaspoons of water to help the blades move, but avoid making the batter runny.
3. 3

   Prepare the Vada Mixture

   • Transfer the ground paste to a large mixing bowl.
   • Add 1 finely chopped large onion, 2 finely chopped green chilies, chopped curry leaves from 1 sprig, 2 tbsp chopped coriander leaves, 2 tbsp rice flour, and 0.25 tsp asafoetida.
   • Mix everything thoroughly with your hands until well combined. The mixture should be stiff enough to hold its shape.
4. 4

   Shape and Fry the Vadais

   • Heat 2 cups of vegetable oil in a kadai or deep pan over medium-high heat. The ideal temperature is around 350°F (175°C).
   • To test the oil, drop a tiny piece of batter into it; it should sizzle and rise to the surface immediately.
   • Lightly grease your palms with water or oil. Take a lemon-sized portion of the mixture, roll it into a ball, and then flatten it between your palms to form a 2-inch disc, about 1/2-inch thick.
   • Carefully slide 3-4 vadais into the hot oil, ensuring not to overcrowd the pan.
   • Fry for about 3-4 minutes on each side, until they are deep golden brown and crisp.
   • Using a slotted spoon, remove the fried vadais and place them on a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Kollu Vadais immediately while they are hot and crispy.
   • They pair excellently with coconut chutney, tomato ketchup, or a hot cup of masala chai.