Medu Vada

Ingredients

Split black gram skinless (urad dal) - 1 cup
Salt - to taste
Asafoetida - 1/4 teaspoon
Curry leaves - 8-10
Cumin powder - 1 teaspoon
Peppercorns, crushed - 1 teaspoon
Oil - to deep fry

Method

• Wash and soak dhuli urad dal in two cups of water for six hours.
• Drain and grind the dal into a fine paste. Wash, pat dry and chop curry leaves.
• Add salt, asafetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.
• Heat sufficient oil in a kadai.
• Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut.
• Deep fry in medium hot oil until golden brown and crisp.
• Drain onto an absorbent paper.
• Serve hot with sambhar and coconut chutney.