Urud Dal – 2 cups, soaked overnite
Fenugreek – one pinch, soaked with the dal
Crushed pepper, salt, chopped cilantro – to be blended together with the drained soaked dal and fenugreek.
Baking powder – folded in the end and batter to be kept for another 30 minutes before use.
Notes: Alternate stirring with spoon and grinding the dal mixture with blender to catch air into the batter, to get soft fluffy vadas. Adding fenugreek to the vada mix helps with the crispy exterior of vada.When frying the vadas, it should puff up well on both sides. I’m very satisfied with the results,keeps crispy even an hour after fried.