This is my favorite in festival menu. But this is a tricky dish to prepare too. Initially when I got married I struggled a lot to prepare vadai :-). But then after started making it more often, now I can say I am kind of good at it.
Grinding the urad dal is key in making crispy (outer layer) soft vadais. I won’t add onions if I am preparing it as Neivedhyam. You can add chopped onions if you want.The pictures uploaded here are taken at my mom’s place and she prepared those awesome vadais 🙂 Her tip for crispy vadai is to add 1/4 tbsp. of pacharisi while grinding urad dal.