Vada

Soak the black gram in sufficient cold water for at least 4 to 6 hours or overnight to allow the lentils to fully hydrate and soften.

Drain the soaked black gram thoroughly and transfer to a grinder or high-powered blender. Grind to a smooth, thick, and airy batter, adding only minimal water — a tablespoon at a time — to prevent the mixture from becoming too loose.

Transfer the ground batter to a large mixing bowl and beat vigorously with your hand or a spoon in a circular motion for 3 to 4 minutes to incorporate air, which produces the characteristic light and fluffy interior.

Add salt to taste, asafoetida, cumin powder, crushed black peppercorns, and curry leaves to the batter, folding all seasoning ingredients evenly throughout the mixture.

Heat sufficient oil in a deep kadai or frying pan over medium-high heat until it reaches approximately 175°C (350°F); test readiness by dropping a small amount of batter into the oil — it should rise to the surface promptly.

Wet your hand with water, take a portion of batter roughly the size of a golf ball, flatten it slightly on your palm, and use your thumb to press a hole through the center to form the traditional ring or disc shape.

Carefully slide each shaped vada into the hot oil, frying in small batches of 3 to 4 at a time to maintain oil temperature and prevent overcrowding.

Fry the vadas, turning occasionally, until they develop a deep golden-brown color and a crisp exterior on all sides, which typically takes 4 to 5 minutes per batch.

Remove the fried vadas with a slotted spoon and drain on absorbent paper towels to remove excess oil before serving hot.