1 cup urad dal (white lentils/vigna mungo)
1/4 teaspoon hing (asafoetida)
3-4 curry leaves
Salt to taste
Oil for deep frying
Soak the urad dal in 1 cup of water for an hour. Add the curry leaves, hing and salt and grind the lentils. Do not add any water while grinding. Grind till the batter is smooth and soft without any grainy texture. Heat oil in a wok on medium heat. Once the oil is hot, reduce the heat to maintain a medium hot temperature. Take a bowl of water and place it next to the batter. Dip your finger in the bowl of water, shake off the excess water from your fingers. Take a small portion of the batter in your wet fingers, roll into a ball. Flatten the ball and poke a hole in the center of the ball, with your thumb. Slide the batter of your fingers into the oil. The vada should cook on medium heat until golden brown on both sides.
It takes a little time to master making the vadas, since the batter is soft, smooth and has a fluffy texture. Shaping the batter into a vada can take time. It tastes as good, when you roll it into a ball and then fry it. Serve it hot off the wok. If you need to serve it later, preheat the oven to 340 F. Pop the vadas into the oven for 10 minutes till they are crisp and warm. Enjoy!
