Ingredients:

• 1 cup urad dal (split black gram)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns, coarsely crushed
• 1 tablespoon finely chopped ginger
• 2-3 green chilies, finely chopped
• 1 small onion, finely chopped (optional)
• A few curry leaves, chopped
• A pinch of asafoetida (hing)
• Salt to taste
• Water for soaking and grinding
• Oil for deep frying

Instructions:

1. Soaking:
   • Wash the urad dal thoroughly until the water runs clear.
   • Soak the urad dal in enough water for at least 4-6 hours or overnight.
2. Grinding:
   • Drain the soaked urad dal. Do not discard the water; reserve it.
   • Grind the urad dal in a wet grinder or high-speed blender to a smooth and fluffy batter, adding reserved water as needed. The batter should be thick and should hold its shape.
   • Transfer the batter to a mixing bowl.
3. Mixing:
   • Add cumin seeds, coarsely crushed black peppercorns, chopped ginger, green chilies, onions (if using), curry leaves, asafoetida, and salt to the batter.
   • Mix well to combine all the ingredients evenly.
4. Shaping the Vadas:
   • Wet your hands to prevent the batter from sticking.
   • Take a small portion of the batter (about the size of a golf ball) and shape it into a ball.
   • Flatten it slightly and make a hole in the center with your thumb to form a donut shape.
   • Repeat the process with the remaining batter.
5. Frying:
   • Heat oil in a deep frying pan or kadai over medium heat.
   • Once the oil is hot, gently slide the shaped vadas into the oil, a few at a time. Do not overcrowd the pan.
   • Fry the vadas until they are golden brown and crispy on all sides, turning occasionally for even cooking.
   • Remove the vadas with a slotted spoon and drain them on paper towels to remove excess oil.
6. Serving:
   • Serve the vadas hot with coconut chutney, sambar, or tomato chutney.

Tips:

• Ensure the urad dal batter is ground very well to get fluffy and crispy vadas.
• The consistency of the batter is crucial. It should be thick enough to hold its shape but not too dry. Add water cautiously while grinding.
• Wetting your hands while shaping the vadas helps in getting a smooth finish and prevents the batter from sticking to your hands.
• You can add finely chopped cilantro and grated coconut to the batter for additional flavor.
• If you find it challenging to shape the vadas with your hands, you can use a plastic sheet or a banana leaf to shape them and then slide them into the oil.