Traditional Madur Vada Sorta

1.Rinse the urad dal thoroughly under cold water until the water runs clear. Soak the dal in enough water for at least 4 hours or overnight for best results.

2.Drain the soaked dal completely and transfer it to a food processor or wet grinder. Grind the dal to a smooth and fluffy batter, adding very little water as needed to facilitate grinding. The batter should be thick and light, not runny.

3.Transfer the batter to a mixing bowl. Add finely chopped green chili, grated ginger, chopped coriander leaves, cumin seeds, asafoetida, and salt. Mix everything well by hand or with a spoon to incorporate air into the batter, which helps make the vadas crispy.

4.Heat oil in a deep frying pan or kadai over medium heat until it reaches about 350°F (175°C). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface slowly.

5.Wet your hands with water to prevent sticking. Take a small portion of the batter and shape it into a round ball or doughnut shape (with a hole in the center) by flattening it slightly between your palms.

6.Carefully slide the shaped vada into the hot oil. Fry a few vadas at a time, ensuring not to overcrowd the pan.

7.Fry the vadas on medium heat, turning occasionally, until they turn golden brown and crisp on all sides, about 4-5 minutes.

8.Use a slotted spoon to remove the vadas from the oil and drain them on paper towels to remove excess oil.

9.Serve the Madur Vada Sorta hot with coconut chutney or sambar as a delicious snack or breakfast.