Mix the base: In a mixing bowl, combine semolina, yogurt, and half the water. Stir until you get a thick, scoopable batter. Let it rest for 10 minutes so the semolina hydrates.

Add aromatics: Fold in onion, green chilies, ginger, curry leaves, cilantro, cumin, black pepper, and salt. If using veggies, add them now. The batter should be thick but not dry.

Adjust consistency: Add more water, a tablespoon at a time, until the batter holds its shape when spooned but is not runny. Think soft dough rather than pourable batter.

Boost the puff (optional): Sprinkle in a pinch of baking soda and stir gently. This helps the vadas turn airy inside while staying crisp outside.

Heat the oil: Warm oil in a deep pan over medium heat. For deep frying, aim for enough oil to submerge the fritters. For shallow frying, use a generous layer of oil in a skillet.

Shape the vadas: Wet your hands. Scoop a small portion of batter (about a walnut-sized ball), flatten slightly, and make a small hole in the center with your thumb. This promotes even cooking and that signature vada look.

Test the oil: Drop a tiny bit of batter into the oil. If it rises steadily with gentle bubbles, the oil is ready. If it sinks and sits, heat more; if it browns instantly, reduce the heat.

Fry in batches: Slide in 4–5 vadas at a time. Don’t overcrowd. Fry 2–3 minutes per side until deep golden and crisp. Maintain medium heat to cook through without burning.

Drain well: Remove with a slotted spoon and place on a wire rack or paper towels. Repeat with remaining batter.

Serve hot: Pair with coconut chutney, mint-coriander chutney, ketchup, or a bowl of whisked yogurt sprinkled with chaat masala.