Crisp, golden deep-fried urad dal fritters with a soft, fluffy center, shaped into a ring with a hole in the middle. A Tamil Nadu and Karnataka breakfast classic, always served with sambar and coconut chutney.
Soak the dal
Rinse the urad dal and soak it in water for four hours.
240 minGrind to a fluffy batter
Drain the dal and grind it with as little water as possible into a thick, fluffy batter that holds its shape.
Mix in the spices
Fold the green chilies, ginger, curry leaves, pepper, cumin, asafoetida and salt into the batter.
Heat the oil
Heat the oil in a deep pan until a small piece of batter dropped in rises to the surface within a couple of seconds.
5 minShape and fry
Wet your hands, shape a portion of batter into a flattened ring with a hole in the center, and slide it into the hot oil, frying in batches until deep golden and crisp.
Drain and serve
Lift the vadas out with a slotted spoon, drain on paper, and serve hot with sambar and coconut chutney.
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