Instant Vadai

Mix the batter with all the ingredients (except oil to fry). Add in some water if needed to make a thick flowy batter.

Let it rest about 5 minutes to incorporate the seasonings with the batter.

Now, shape the batter in the form of doughnuts. If very sticky, dunk your hands in the cold water and shape.

Heat the oil/ghee to medium-high and drop in one mould. If the batter starts to sizzle and form bubbles immediately around it; then the oil is hot enough.

Now add in all the moulds one by one in the batter and deep fry them. Once they turn darker golden brown both sides; drain them out on a paper towel and serve them hot! You can have it with a side of chutney.

You can use Sambar or Rasam to give Sambar vadai or Rasa vadai.

To make Thayir vadai, add the drained vadai in a bowl of hot water. Let it soak 5 mins. Then, drain off the water by squeezing the vadai gently so that it doesn't break and transfer it to another bowl. Add in thick curd/yoghurt in the bowl with the vadai and season it with small gratings of a carrot along with back mustard seeds sautd in oil and chopped cilantro.