Medhu Vadai

A crisp South Indian snack best goes with the coconut chutney.

Medhu Vada

Ingredients

• 1 cup split husked black gram (dhuli urad), soaked for 4-6 hours
  
  1 tsp salt
  
  1/4 tsp asafoetida
  
  1/4 tsp powdered black pepper
  
  1 Tbsp chopped coriander leaves
  
  1 tsp finely chopped ginger
  
  1/2 tsp finely chopped green chillies
  
  Oil for frying

Method

Drain the daal and grind to a smooth paste.

Add salt, asafoetida and the black pepper, and beat well to make it light and fluffy.

Mix in coriander leaves, ginger and the green chillies.

Heat oil till a drop of batter dropped in comes up at once.

Shape the daal mixture into flat rounds, make a hole in the center and fry, first over high heat, then over lowered heat till brown and cooked through.

Lift the vadas out of oil and drain on absorbent paper and serve.

Key Ingredients: Black Gram, Salt, Black Pepper, Coriander Leaves, Ginger, Green Chillies, Vegetable Oil, Asafoetid
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