Medu vada ( Ulundu Vadai )

Ingredients (10)

• whole urad dal2 cup
• cumin seeds1 tsp
• whole or black peppercorns1 tsp
• curry leaves1.5 sprig
• onion1
• green chillies1.5
• ginger1 tbsp
• fresh coconut0.33 cup
• salt
• oil

Method

1. 1

   Wash the urad dal thoroughly and soak it in plenty of water for 4 hours or overnight.

2. 2

   Drain the water completely.

3. 3

   Grind the soaked dal into a smooth, thick and fluffy batter, adding very little water only if required.

4. 4

   Transfer the batter to a large mixing bowl.

5. 5

   Add the cumin seeds, black pepper, curry leaves, onion (if using), green chillies, ginger, coconut pieces and salt.

6. 6

   Mix well using your hand to aerate the batter.

7. 7

   If the batter becomes too thin, mix in 1–2 tablespoons of semolina (rava) or rice flour or urad dal flour to thicken it.

8. 8

   Heat oil in a deep kadai over medium heat.

9. 9

   Wet your hands with water.

10. 10

    Take a small portion of batter and shape it into a ball.

11. 11

    Make a hole in the centre using your thumb to form the traditional doughnut shape. (Alternatively, shape the vadas on a greased banana leaf or a piece of plastic sheet before transferring them to the oil.)

12. 12

    Carefully slide each vada into the hot oil.

13. 13

    Fry in batches over medium heat, turning occasionally until both sides are golden brown and crisp.

14. 14

    Remove with a slotted spoon and drain on kitchen paper.

15. 15

    Serve hot.