Crispy Medhu Vada (Urad Dal Fritters)

Steps

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1. 1
   Measure 1 cup of urad dal and rinse it 2–3 times in clean water until the water runs clear. Soak for about 1 hour until the dal is soft and swollen.
   ▶ ≈0:39
2. 2
   Drain the soaked dal and transfer to a food processor. Grind in batches, gradually adding small amounts of water, until you achieve a fine, fluffy batter. The batter should be light and airy, not dense or wet.
   ▶ ≈0:55
3. 3
   Add rice flour, salt, cumin seeds and pepper to the ground dal batter. Mix gently until just combined—avoid overmixing, as you want to keep the batter light and airy.
   ▶ ≈1:26
4. 4
   Finely chop the onion, chilli and ginger, then add to the batter along with curry leaves and coriander. Finally add baking soda and gently fold in to achieve maximum fluffiness.
   ▶ ≈2:17
5. 5
   Heat oil to 180°C (medium-high heat). Wet your hands lightly, take a small portion of batter and flatten it into a disc, then use your finger to poke a hole through the centre.
   ▶ ≈3:07
6. 6
   Gently slide the shape into the hot oil. Fry until both sides are golden brown and crispy, approximately 2–3 minutes per side. Once fully crisped and deep golden, remove with a slotted spoon.
   ▶ ≈4:32
7. 7
   Drain the fried vada on paper towels or absorbent paper to remove excess oil.
   ▶ ≈5:26
8. 8
   Serve hot while crispy. The vada should have a crispy exterior and soft, fluffy interior.
   ▶ ≈6:02