Usually for the festivals I make Paruppu Vada or Ulunthu Vada. I happened to read the recipe of a famous South Indian Chef for Mysore Vada recently and hence tried that today. It turned out very delicious and surprisingly the crispiness of the Vada lasted for a long time.
See also the recipes of: Cispy Diamond Chips, Sweet and Spicy Corn Mixture, Onion Bajjis, Rasa Vadai
Ingredients for making Mysore Vada: