Ingredients

• 1 cup Urad dal (split black gram)
• 1 Onion, finely chopped (optional)
• 2-3 Green chilies, finely chopped
• 1 inch Ginger, finely chopped
• 1 sprig Curry leaves, chopped
• 1/4 tsp Black peppercorns, crushed
• Salt to taste
• Oil for deep frying

Instructions

1. Wash and soak the urad dal for at least 3-4 hours.
2. Drain the water completely. Grind the dal to a smooth, fluffy batter in a grinder, adding very little water (1-2 tablespoons at a time) as needed. The batter should be thick.
3. Transfer the batter to a bowl. Beat it for a few minutes with your hand or a whisk to make it lighter and airy.
4. Add the chopped onion, green chilies, ginger, curry leaves, crushed peppercorns, and salt. Mix well.
5. Heat oil in a kadai for deep frying. Wet your palms with water. Take a small portion of the batter, place it on your palm, and flatten it slightly. Make a hole in the center with your thumb.
6. Gently slide the vada into the hot oil. Fry on medium heat until golden brown and crisp on both sides.
7. Drain on paper towels and serve hot with sambar and coconut chutney.