Recipe for making delicious Medu Vada

Ingredients:

1 cup urad dal (black gram)
1-2 green chilies (adjust to your spice preference)
1-inch piece of ginger, finely chopped
A few curry leaves, chopped
1 tablespoon chopped coriander leaves
1 teaspoon cumin seeds
1 teaspoon whole black peppercorns
A pinch of asafoetida (hing)
Salt to taste
Water (for soaking and grinding)
Oil (for deep-frying)
Instructions:

Wash the urad dal thoroughly and soak it in enough water for at least 4-5 hours. Soaking helps in easy grinding and results in soft vadas.

After soaking, drain the water completely from the urad dal and transfer it to a grinder or food processor.

Grind the soaked dal to a smooth and fluffy batter. Add very little water while grinding. You may need to scrape down the sides of the grinder or processor to ensure uniform grinding.

Transfer the ground batter to a large mixing bowl. Add salt, chopped green chilies, ginger, curry leaves, coriander leaves, cumin seeds, black peppercorns, and asafoetida. Mix everything well to incorporate the spices into the batter.

Heat oil in a deep pan or kadai for deep-frying.

Meanwhile, keep a bowl of water nearby.

Take a small portion of the batter on your hand, shape it into a ball, and then flatten it to make a hole in the center using your thumb, giving it a donut-like shape. wet cloth to shape the vada.

Gently slide the shaped vada into the hot oil. You can fry 2-3 vadas at a time, depending on the size of your pan.

Fry the vadas on medium heat, turning them occasionally, until they become golden brown and crispy. It should take about 3-4 minutes per batch.

Once fried, remove the vadas from the oil using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.

Serve the hot and crispy Medu Vadas with coconut chutney, sambar, or any other chutney of your choice. They are best enjoyed fresh and make a great breakfast or snack option.