MEDU VADA.

Ingredients ::-

• Urad Dal                            300g
• Asafoetida                         1gm
• Salt                                      Required 
• Green chillies                    10-12 nos.
• Black peppercorns           15nos (approx.)
• Oil                                        Required for frying

 Method:-

1. Wash the lentil in running water and soak it for an hour. Then drain the water. 
2. Soak the asafoetida in 5ml/1 tsp of water until dissolved. 
3. Wash, slit, deseed, chop the green chillies and discard the stems.
4. Wash and pat dry the curry leaves. 
5. Put the lentils in the blender and make a fluffy batter, adding small quantities of water at a time (80ml/5 tbps + 1 tsp in all). 
6. Transfer the lentils to a large bowl, and add the remaining ingredients, except the cooking oil. Mix the ingredients well.
7. Mix peppercorns with the batter.
8. Heat oil in a kadhai/wok.
9. Moisten a spatula or a steak turner and place two portions of the batter at a time on it. Flatten them into a round shape (approx 2" diameter) with a moist hand. 
10. Then make a doughnut-like hole with the index finger in each.
11. Now invert the spatula deftly over the kadhai/ wok, and deep fry over medium heat until they are light golden in colour. 
12. Remove them and keep them aside for 2 minutes. After this, return to the kadhai and deep fry them until they are crisp and golden in colour.
13. Remove the vadas onto an absorbent paper, to drain off the excess fat.