Vada

Rinse the black gram thoroughly under cold running water, then soak it in enough water to fully submerge for at least 4 hours or overnight to allow the lentils to soften completely.

Drain the soaked black gram and transfer it to a blender or wet grinder, adding only minimal water as needed to grind it into a thick, smooth, and fluffy batter with no visible grain.

Transfer the batter to a large mixing bowl and beat it vigorously with a spoon or your hand for 2–3 minutes to incorporate air, which will give the vada a lighter, softer interior when fried.

Add salt to taste, asafoetida, cumin powder, and crushed black peppercorns to the batter, then fold in the fresh curry leaves, mixing until all seasonings are evenly distributed throughout.

Heat sufficient oil in a deep frying pan or kadai over medium-high heat until it reaches approximately 170–180°C (340–355°F), testing readiness by dropping a small amount of batter into the oil — it should rise to the surface immediately.

Wet your hands with water, take a portion of batter roughly the size of a golf ball, shape it into a smooth ball, then flatten it gently and use your thumb to make a hole in the center to form the characteristic ring shape.

Carefully slide the shaped vada into the hot oil, frying in small batches of 3–4 at a time to avoid overcrowding the pan, which would lower the oil temperature and result in greasy fritters.

Fry the vada, turning them occasionally, until they develop a uniformly deep golden-brown color and the exterior is crisp and firm to the touch.

Remove the fried vada using a slotted spoon and drain them on absorbent paper to remove excess oil before serving hot with sambar, spiced broth, or chutney of your choice.