The popular South Indian deep fried crispy black gram doughnuts shaped balls aka vada served with a spicy and tangy lentil and vegetable curry aka sambhar.
Soak dal and rice overnight in 4 cups of water and next day blend to make a fine paste adding a little water at a time.
Add mustard seeds, salt and curry leave into the batter. Keep it in the fridge for some time.
Heat oil in an open pan or wok. Take an aluminum foil and apply some water on it and on your hand.
Take some vada batter on the foil and make a hole in the center with your finger.
Now gently transfer this vada on your hand and then to the hot oil in the pan(do it carefully).
Repeat the same procedure with all batter. Fry the vadas from both sides till golden color appears(first fry on low heat and then high, drain on tissue paper).
Serve with sambhar and coconut chutney.
Notes
Don't add too much water while grinding the dal.You may use only your wet palms instead of foil to make the vada.Oil should be medium hot before frying the vada.