• Wash the Urad dal in a colander twice or thrice as shown in the pic collage above.
  1 cup Urad dal / Split black gram
  
• Spread to dry on a thin white clean cloth till its full dry.
• Grind it in small batches to a smooth powder (Urad dal takes quite an effort to powder, so advised to powder in batches)
• Sieve it well thrice over.
• Add 1/4 tsp salt and a pinch of soda bi carb and sieve it once again to mix fully.
  1 tsp Baking Soda, 1 tsp salt
• Store this in airtight containers / ziploc bags and use when required.
• Recommend to put it in the freezer to use when required.

To make the Vada with the Readymade mix

• Take 1 part of the batter, add the add on spices and mix well. Add water 1/4 to 1/3 cup depending on the batter and urad dal flour quality to get a thickish batter as shown in the collage below.
  1/4 cup Water, 1 tbsp Green Chillies, 1 tsp Fresh Coriander, 1 tsp Ginger, ⅓ tsp Black Pepper powder
  
• Fluff the batter with a whisk till well aerated.
• Heat oil in a deep bottomed kadai
  2 cup Oil
• Make small roundels like the normal vada, pat it on a banana leaf / plastic sheet and make the dough nut shaped vada.
• Deep fry in medium flame till the vadas are crunchy golden brown.
• Serve hot with Tiffin Sambhar / Darshini Sambhar

Tips to make fluffy vadas / Bondas using this premix:

• If using the premix from the refrigerator, make sure to bring it to room temperature
• Do not add too much water at once to make this batter. it has to be thick the way we soak and grind urad dal to make the Vadai batter. Once it soaks a bit, make sure to beat it very well (using an electric whisk till fluffy)
• Refreigerate the batter without salt for 1/2 hour, then add a pinch of baking soda and little salt before making this vadai. That way, it soaks up much lesser oil
• If you don't have access to Banana leaf to pat the vadai, then use greased parchment to make the vadai.
• Make sure to use fresh and whole urad dal to make the batter. That affects the quality of the premix, and thereofre the vadai too.
• The same batter can be spooned into paniyaram pan / abelskiver pan if one wants to avoid deep frying. That way, the paniyarmm pan vadais can be used to make dahi bhalla / Thayir. vadai or Urad dal Bonda too !