How to make vadas absorb lesser oil while frying
When frying or cooking vadas, you want to make sure that the oil is sufficiently heated so that it forms a crispy outside but remains juicy and flavourful within. However, if the oil is too hot, it can start to break down the flour and other ingredients in the vada, making them less absorbent and, subsequently, harder to fry. In order to get around this, follow these tips:
Preheat the oil slightly before adding your vada mixture. This will help to prevent the oil from breaking down prematurely.
Use a lighter oil for frying vadas- something with a lower smoke point- which will allow you to cook them more evenly without sacrificing too much juice or flavour.
Avoid frying over high heat- temperatures above 375 degrees Fahrenheit may cause the dough to become dry and rubbery instead of crispy.