Medu Vada

Medu Vada(ordinary vada)

Makes 8-10

Split black gram (dhuli urad dal) 1 cup

Green chillies (chopped) 3

Peppercorns (sabot kali mirch) (crushed) 1 tsp

Curry leaves (chopped) 10-15

Oil for frying

Asafoetida (hing) powder ½ tsp

Soak dal for 1 hour only. Drain & grind dal along with hing to a thick, rough paste using minimum water. Do not make it too smooth.

Mix green chillies, peppercorns, salt & curry leaves. Beat well for 2-3 minutes, with the fingers till dal turns fluffy.

Do not keep the paste aside but fry vada immediately.

Heat oil in a kadhai.

Wet the back of a big katori. Put a ball of the paste on it.

Flatten it a little. Dip a finger in water & make a big hole in the centre of the vada with it.

Then slip gently in oil. Do not touch the vada till the bottom gets a little cooked. Now turn gently, to cook the other side. Fry on medium flame till golden brown.

Serve hot with coconut chutney & samber.