Medu Vada

• White urad dal 1 Cup
• Crushed black peppercorn 1 tsp.
• Asafoetida ¼ cup
• Cumin seeds 1 tsp.
• Curry leaves 8-10 nos.
• Oil for deep frying
• Salt

Wash and soak urad dal for 6 hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin seeds and crushed peppercorns to the batter and mix well.

Heat oil in a Kadhai. Wet your palms and take batter into the palms. Shape into a ball and make a hole with the thumb in the center like a doughnut. This is now called a vada. Deep fry the vadas in medium hot oil until golden brown and crisp. Serve hot with Sambhar and Coconut chutney.

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