Add the drained urad dal to a mixer jar.

Grind into a smooth, fluffy batter using minimal water (chill water works best). The batter should be thick and airy.

Add 2 finely chopped green chillies, ½ cup finely chopped onions, ½ teaspoon ginger, 1 tbsp curry leaves, a pinch of hing and salt to the batter.

Mix well and beat the batter for 2–3 minutes to incorporate air for fluffiness.

Wet your palms, take a lemon-sized portion of batter, shape it into a ball, and gently flatten it.

Make a small hole in the centre (traditional doughnut shape).

Heat oil in a deep pan on medium flame.

Slide in the vadas carefully and fry until golden brown on all sides.

Remove onto a kitchen towel to absorb excess oil.