Medu Vada

Ingredients

• 1 cup urad dal, soaked 6 hrs
• 1 onion, finely chopped
• 2 green chillies, chopped
• 1 tsp black pepper, crushed
• 10 curry leaves, chopped
• A pinch of asafoetida
• Oil for deep frying
• Salt

Method

1. Drain the soaked urad dal completely and grind it in a blender using as little water as possible, pausing to scrape down the sides. You're aiming for a thick, fluffy, almost whipped batter, not a smooth, runny paste — too much water makes the vadas dense and oily instead of light.
2. Test the batter: drop a small ball into a bowl of water — it should float. If it sinks, whip the batter for another minute or two with your hand to incorporate more air, which is what gives medu vada its characteristic light, airy texture.
3. Fold in the chopped onion, green chillies, crushed pepper, curry leaves, asafoetida and salt gently, being careful not to deflate the batter.
4. Heat oil in a deep pan until medium-hot (a small drop of batter should rise to the surface steadily, not instantly). Wet your palm with water, take a portion of batter, flatten it slightly and poke a hole in the centre with your thumb — this helps the middle cook through evenly. Slide it carefully into the oil.
5. Fry in batches on medium heat, turning occasionally, for about 4-5 minutes until deep golden-brown and crisp on the outside. Drain on paper towels and serve immediately with coconut chutney and sambar while still crisp.