Strain the water from the soaked urad dal.
Add soaked dal, cumin seeds and green chilies in to the mixer grinder jar.
Pulse for few seconds to break down the lentils. Then. open the jar and scrape off form the side. Then add 3 tbsps of water and grind.
Again, open the jar and scrape the lentils from sides and add another 3 tbsps of water only. Close the lid and grind it to a smooth paste.
Transfer the vada batter into a large bowl. Using a hand whisk or a beater, whisk it briskly for 1 minute.
Add salt to taste and then whisk it well for another 3-4 minutes.
Take a small portion of batter and drop it in a bowl with water. If the batter floats, it is ready to fry.
If not, then, whisk it for another 1-2 minutes and check again.
Heat oil in a deep pan or a kadhai. Ensure that you have enough amount of oil in pan. Because, while frying, vada should be immersed well in that oil.
Once the oil is hot, reduce the flame to medium heat.
To make vadas, first wet your palm with water. Take the amount of batter in your palm.
Now, either you can shape into a ball or make a round shape and make a hole in the centre. Anything is fine, whatever you are comfortable with.
Gently, slide it into the oil. If the batter is whisked well and fluffed, then the vadas will puff up beautifully while frying.
Let it fry undisturbed for 1 minute, before you flip or stir it in oil. Then flip and fry until golden and crisp.
Take them out and drain onto an absorbent kitchen paper towel.