If you like moderate heat, use one green chili. If you like it spicy and hot, use 2 or even more if you like.

Place the green chillies in a food processor or large blender. (I use a food processor for grinding urad dahl for making this Vadai, because it is easier to scrape the sides and also to transfer the batter to a bowl.)

Drain the soaked urad dahl thoroughly, and add it to the food processor. Add salt, hing and 2 tbsp water.

Grind the contents for a few cycles.

Note: The end product, the Vadai Batter, should be as thick as possible, to be able to spread it on the palm of the hand or on a small plastic cling wrap, and then to slide just the vada into the hot oil. (See pictures).

Transfer the contents into a bowl. Dip the spoon or spatula or hand in water now and then, to make it easy to remove the batter from the food processor.

Note: Adding a little bit of baking powder to the batter makes the vadai come out puffier and softer. Too much of baking powder will absorb too much oil.

Decide whether you want to use all the batter or half of it. If you are going to use all the batter, add ½ teaspoon baking powder to the batter and mix thoroughly. If you are going to use only half of the batter, add just ¼ teaspoon baking powder to the batter and mix thoroughly.

Place 4 cups of oil in a stable medium saucepan.

Or you can use a stable wok instead of a saucepan.

When the oil appears to be hot, drop a tiny ball of vadai batter into the oil. If it starts sizzling, the oil is ready. If the batter piece is just sitting without any activity, the oil needs to be heated some more. When fried, remove the batter piece.

When the oil is hot enough, start frying the vadas. Have a large bowl lined up with several paper towels to place the fried vadas.

Note: Before making each Vada, remember to wet your hands and fingers before you touch the batter. This way, the batter will not cling to your hand or fingers, it will be easier to shape the vada and also to slide it into the oil.

Note : You can either use the palm of your left hand, or a piece of cling wrap, to form the vadai before sliding it into the hot oil in the wok or saucepan.

Wet the palm of your left hand and the fingers of your right hand. Take a small ball of batter, say the size of a very small lime, in your right hand, and place it on the wet palm of the left hand. Gently flatten it with your fingers. Then make a hole in the center with a finger. (See Pictures.)

Cut a piece of cling wrap about 10 inches by 8 inches. Fold it to make it about 5 inches by 4 inches. Place it on the palm of your left hand and wet it. Wet the fingers of your right hand. Take a small ball of batter, say the size of a very small lime, in your right hand, and place it on the wet cling wrap on your left hand. Gently flatten it with your fingers. Then make a hole in the center with a finger. (See Pictures.)

With your right hand fingers, gently and carefully, slide or guide the raw vadai, from your left hand into the hot oil. You can try a small one first to see how it works.

The vadai batter should start sizzling. If it does not sizzle immediately and rapidly, don't add any more. Just finish this one and wait until the oil gets hot enough. If it sizzles rapidly, lower the heat, make 2 more raw vadas and slide them in the open area of the oil one by one. Increase the heat to medium. Wash your hands, if you like.

Let the vadais cook for a minute. Then, using a large flat steel spatula or spoon, turn the vadais in the oil. Do this a couple more times. until they look golden brown on both sides. (See pictures.)

When a vadai gets golden brown, take it in the spoon or spatula, let the excess oil fall back into the saucepan or wok, then place it in the bowl lined with paper towels.

If you want to make bigger batches, add 1 or 2 more cups of oil to the saucepan/wok. When the oil is quite hot, add 4 or 5 vadas at a time into the oil.

Prepare the rest of the vadas by frying them in the oil. From time to time transfer the ones on the paper towels that have cooled off, to a different container. Keep adding the new hot ones to the paper towels. Replace the soiled paper towels with fresh ones.

Serve the Vadas hot with Chutney or Sambar on the side. Please see my Recipes for several kinds of Sambar and Chutney, available here on this site, in the Indian Side Dishes Category as well as Indian Chutnies and Condiments Category on the Menus.

These Vadais taste best when they are served hot and immediately after being fried. However, they taste good in room temperature too. You can reheat these vadais in the microwave oven in high for about 15 seconds.