Ingredients:

For the batter:

1 cup whole urad dal (black gram)

1-2 green chilies (adjust to your spice preference)

A small piece of ginger (about 1 inch)

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

Salt to taste

2-3 tablespoons water (for grinding)

Oil for deep frying

For garnish and serving:

Fresh curry leaves (chopped)

Finely chopped onions (optional)

Coconut chutney or sambar for dipping

Steps to prepare Medu Vada:

• Wash and rinse the urad dal a couple of times. Soak it in enough water for at least 4-5 hours or overnight. This helps in softening the dal for grinding.
• Drain the soaked urad dal and transfer it to a blender or wet grinder.
• Add green chilies, ginger, cumin seeds, asafoetida, and a pinch of salt to the dal.
• Grind the mixture, adding 2-3 tablespoons of water in intervals, until it becomes a smooth and fluffy batter. Ensure that the batter is not too runny; it should be thick enough to shape into vadas.
• Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking.
• Wet your hands with water to prevent sticking and shape the batter into small rounds or donut-shaped vadas. You can also make a small hole in the center, which is a traditional medu vada shape.
• Carefully slide the vadas into the hot oil one by one, ensuring not to overcrowd the pan.
• Fry them until they turn golden brown and crisp on both sides. Use a slotted spoon to flip them occasionally for even cooking.
• Once done, remove the vadas from the oil and drain on a paper towel to remove excess oil.
• Garnish with freshly chopped curry leaves and, if you like, finely chopped onions.
• Serve hot medu vadas with coconut chutney or sambar.