What Makes a Perfect Crispy Vade?

It starts with the batter

A good vade begins with a properly ground urad dal batter — thick enough to hold its shape, but light enough to fry up airy rather than dense. Batter that's too wet produces a flat, oily vade; batter that's too thick produces something heavy and dry.

Seasoning matters

Curry leaves, black pepper, ginger and a touch of green chilli are traditional additions that give vade its characteristic flavour without overwhelming the lentil base.

Frying temperature and freshness

Frying at the right temperature is what creates that contrast between a crisp exterior and a soft interior. And like most fried food, vade is at its best fresh out of the oil — served immediately, not reheated.

This attention to batter, seasoning and frying is what we aim for with every batch of vade at Mysuru Coffee Bar.