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.