Medu Vada

Wash the urad dal thoroughly and soak in cold water for 4–5 hours. The dal should double in size and feel soft when pressed.

Drain the soaked dal completely. Transfer to a wet grinder or powerful blender. Grind to a thick, fluffy batter using minimal water — add water only 1 tablespoon at a time. The batter should be very thick and hold its shape.

Transfer the batter to a bowl. Add finely chopped onion, green chillies, grated ginger, curry leaves, crushed peppercorns, cumin seeds, and salt. Mix well with your hand, incorporating air into the batter.

To test the batter consistency, drop a small ball into a bowl of water — it should float. If it sinks, the batter needs more whipping.

Heat oil in a deep kadai over medium-high heat to 170–180°C.

Wet your hands with water. Take a portion of batter (about 50 g) and shape it into a ball. Place it on your wet palm, flatten slightly, and make a hole in the centre with your thumb to create the classic doughnut shape.

Carefully slide the vada into the hot oil. Fry 3–4 at a time without overcrowding.

Fry for 3–4 minutes on one side until golden brown, then flip and fry for another 2–3 minutes.

Remove with a slotted spoon and drain on paper towels.

Serve immediately with coconut chutney and sambar.