By: Niharika Khurana
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If your vadas are greasy, too hard, or not crispy, you might be making common mistakes. Don't worry! Follow these expert tips to perfect their texture and taste every time.
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The type of sooji matters! Fine sooji blends smoothly, giving vadas a crispy, even texture. Coarse sooji makes them grainy and uneven. Always choose fine sooji for the best results!
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Letting the batter rest for 15 minutes helps sooji absorb moisture, keeping vadas crispy outside and soft inside. It also enhances flavors, making each bite more delicious.
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Onions, green chilies, ginger, and curry leaves enhance flavor. A pinch of baking soda makes vadas light, but too much affects texture and shape. Use it wisely!
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Oil temperature is key! Too hot, vadas brown outside but stay raw inside. Too cold, they absorb oil and turn greasy. Drop a batter bit—if it sizzles and rises slowly, it's perfect!
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Bonus Tip:
Drain Excess Oil for Extra Crispiness
Once fried, place vadas on a kitchen towel to absorb extra oil. This keeps them crisp for longer and prevents them from turning soggy too soon.
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Follow these simple tricks, and you will never have to deal with failed vada experiments again! Which of these tips are you trying first?
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For more South Indian recipes, click below:
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