Urad Dal Vada

Wash the urad dal thoroughly and soak it in water for at least 4 hours, or preferably overnight. Drain the water completely.

Transfer the soaked urad dal to a wet grinder or a small mixer jar. Add about 1/4 cup of water and grind to a coarse, thick batter. Add more water only if absolutely necessary, a little at a time, to avoid a runny batter. The batter should be fluffy and have a slightly coarse texture.

Transfer the ground batter to a bowl. Using a fork or your hands, beat the batter vigorously for about 5-7 minutes. This incorporates air and makes the vadas light and fluffy.

Add the sliced shallots, chopped green chilies, chopped curry leaves, salt, and optional asafoetida powder to the beaten batter. Mix well to combine all ingredients evenly.

Heat about 3 cups of cooking oil in a deep pan or kadai over medium-high heat for deep frying. To check if the oil is hot enough, drop a tiny bit of batter into the oil. If it rises to the surface immediately, the oil is ready.

Wet your hands slightly. Take a small portion of the batter, shape it into a ball, flatten it slightly, and then make a hole in the center with your finger or thumb to give it the vada shape. Carefully slide the shaped vada into the hot oil. Do not overcrowd the pan; fry 3-4 vadas at a time.

Fry the vadas on medium heat, turning them occasionally, until they are golden brown and crisp on both sides, about 4-6 minutes. Ensure they are cooked through. If the oil is too hot, the outside will brown quickly while the inside remains uncooked.

Once golden brown, remove the vadas from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with tomato chutney or sambar.