​Crispy-Fluffy Perfection🔥Highlighting iconic shape and color💯The Secret to the Crispiest Udad Vada👌

Описание: Ingredients:
​1 cup Urad Dal (soaked for 4-5 hours)
​1 tsp Cumin seeds & ½ tsp Black pepper (crushed)
​1-2 Green chilies & 1 inch Ginger (finely chopped)
​A pinch of Hing (Asafoetida) & Salt to taste
​Handful of Curry leaves & Coriander (chopped)
​Instructions:

Instructions:
​Grind: Drain the dal completely. Grind to a thick, smooth paste using minimal water (1–2 tbsp at a time). The batter should be thick, not flowy.
​Aerate: Transfer to a bowl and whisk vigorously with your hand for 2-3 minutes until the batter feels light and airy.
​Test: Drop a tiny ball of batter in water; if it floats, it's ready.
​Mix: Fold in the spices, herbs, and salt.
​Fry: Wet your palms, take a small ball of batter, make a hole in the center with your thumb, and slide it into hot oil. Fry on medium heat until golden brown




2. Tangy Sambar
​Ingredients:
​½ cup Toor Dal (pressure cooked until mushy)
​1 cup Mixed Veggies (Drumsticks, pumpkin, carrot, or shallots)
​1 tbsp Sambar Powder
​1 tsp Tamarind paste (soaked in ½ cup water)
​Tadka: Oil, mustard seeds, dry red chilies, and curry leaves.
​Instructions:
​Boil the vegetables with a little water and turmeric until soft.
​Add the cooked dal, tamarind water, sambar powder, and salt. Simmer for 5-10 minutes.
​If it's too thick, add water to reach a pourable consistency.
​Top with the hot tadka and fresh coriander.



​3. Green Coconut Chutney
​This version uses coriander and mint for that vibrant "Green" look and fresh taste.
​Ingredients:
​1 cup Fresh Coconut (grated)
​½ cup Coriander leaves (with stems)
​2 tbsp Roasted Chana Dal (Dalia) — gives thickness
​2 Green chilies & ½ inch Ginger
​1 tsp Lemon juice or a tiny piece of Tamarind
​Salt to taste


Instructions:
​Blend: Put all ingredients in a blender with ¼ cup water. Grind to a smooth paste.
​Tempering (Tadka): Heat 1 tsp oil, add ½ tsp mustard seeds, ½ tsp urad dal, a pinch of hing, and 5-6 curry leaves.
​Finish: Pour the hot tadka over the chutney and mix well.
​Pro Tips for Success
​Vada Shape: If the batter sticks to your hand, use a greased plastic sheet or a tea strainer to drop the vadas into the oil.
​Chutney Color: To keep the chutney bright green, add the lemon juice at the very end or add a single ice cube while grinding to prevent the motor's heat from "cooking" the coriander.