Urad Dal Vada with Coriander Mint Chutney

Instructions

1. 1

   Soak the Dal

   • Rinse 1 cup of urad dal under cool running water until the water runs clear.
   • Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
   • Let it soak for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak, as it can cause the vadas to absorb too much oil.
2. 2

   Grind the Batter

   • Drain all the water from the soaked dal completely. This is a crucial step.
   • Transfer the dal to a wet grinder or a high-power blender. Grind into a thick, smooth, and fluffy paste.
   • Add water only 1 teaspoon at a time, and only if absolutely necessary to help the blades move. The final batter should be very thick.
   • To check for correct consistency, drop a small dollop of batter into a bowl of water. If it floats immediately, the batter is perfectly aerated and ready.
3. 3

   Flavor and Aerate the Batter

   • Transfer the ground batter to a large mixing bowl.
   • Add the finely chopped onion, green chilies, ginger, curry leaves, crushed black peppercorns, asafoetida, and rice flour.
   • Using your hand, beat the batter in a circular motion for 3-4 minutes. This incorporates more air, making the vadas exceptionally light and fluffy.
   • IMPORTANT: Add salt and mix well only when you are ready to start frying.
4. 4

   Shape and Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny speck of batter into it; it should sizzle and rise to the surface without browning too quickly.
   • Keep a small bowl of water nearby. Dip your hands in the water to prevent the batter from sticking.
   • Take a lemon-sized portion of batter onto your wet palm. Flatten it slightly and use your thumb to make a hole in the center, like a doughnut.
   • Gently and carefully slide the shaped vada into the hot oil, away from you.
   • Fry 3-4 vadas at a time, ensuring not to overcrowd the pan. Fry on medium heat for 2-3 minutes per side, until they are golden brown and crisp all over.
   • Remove the 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 Urad Dal Vadas immediately while they are hot and crispy.
   • They pair wonderfully with hot sambar for dipping (Sambar Vada) and fresh coconut chutney.