MEDU VADA

Ingredients Split black grams (dhuli urad dal) 1 cup Salt to taste Asafoetida ¼ teaspoon Curry leaves, chopped 8-10 Cumin powder 1 teaspoon Black peppercorns, crushed 8-10 Oil to deep fry Method 1. Wash and soak split black grams in two cups of water for six hours. Drain and grind into a fine paste. 2. Add salt, asafoetida, curry leaves, cumin powder and crushed black peppercorns to the batter and mix well. 3. Heat sufficient oil in a kadai. 4. 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. 5. Gently lower the vada into the hot oil and deep-fry until golden brown and crisp. Drain and place on an absorbent paper. 6. Serve hot with sambhar and coconut chutney.