Vada

Wash the urad dal thoroughly and soak it in water for 3–4 hours.

Drain completely and grind into a smooth, thick batter using very little water. The batter should be light and fluffy, not runny.

Transfer the batter to a large bowl and beat it vigorously for 2–3 minutes to incorporate air.

Add onion, green chillies, ginger, curry leaves, crushed black pepper, cumin seeds, coriander leaves, and salt. Mix well.

Heat oil in a deep kadai over medium heat.

Wet your hands with water. Take a small portion of batter and shape it into a round patty.

Make a hole in the centre with your thumb to form the traditional doughnut shape.

Carefully slide the vada into the hot oil.

Fry in batches until golden brown and crisp on both sides, about 4–5 minutes per batch.

Remove with a slotted spoon and drain on paper towels.

Serve hot with coconut chutney and sambar.