1. Try to use whole urad dal. As it gives a nice texture. If not, use the broken ones.
2. When you drain the mixture, drain them completely. If there is water, the vadai’s wont be formed perfectly.
3. If the vadai batter is sticky and with more water, add more rice flour. Continue doing still it is in the perfect consistency.
4. Adding 1 tbsp hot oil to the batter will make the vadai crispier.
5. If you want crispier vadai, after frying them, try to refry them again. It will give nice colour and more crispiness. But mine was fine with the first time.
6. If you don’t have banana leaf, use Ziploc or polythene cover.
7. Marking a hole in the center will cook the vadai faster.
8. Ensure that vadais are patted thin, or else it’s going to be hard.