Crispy Uluvatu Vada

Add one cup of whole urad dal to a mixing bowl, wash thoroughly with water three times, then soak for two to three hours.

Drain the soaked dal and add to a food processor. Gradually add cool water in small amounts and grind into a fine, smooth paste, taking care not to heat the batter.

Transfer the ground batter to a bowl and beat vigorously for 10 to 15 minutes with a whisk or by hand until light and fluffy. This step is essential for achieving a fluffy vada.

Add chopped coriander leaves, two chopped green chilies, a bunch of chopped curry leaves, one large chopped onion, one teaspoon of pepper powder, and salt to taste.

Add two tablespoons of rice flour and mix well. The rice flour helps achieve the right consistency for frying.

Wet your hands lightly, take a small ball of dough, and gently shape it into a doughnut with a hole in the center.

Heat oil to a medium heat and carefully slide the vada into the hot oil. Depending on pan size, you can fry two to three at a time. Let them float to the surface before flipping with a spoon.

Fry both sides until golden brown, then remove. The vada will be crispy on the outside and fluffy on the inside.