Unhealthy was the excuse I used to conveniently escape(most of the time) from making fried foods at home. Also, the left over deep fried oil that I hate to reuse/discard is another bother. And most of all, the perfection that is required for South Indian fried foods like the puffed up poori, crispy pakoda or the vadai with that hole in the center!
Reviewers pointed out that the batter needed to be thinner. After years of caution to use less water to make vada batter, I was scared to make it thinner. But it made a fun eat for kids choosing their favourite alphabet/shape!