- 1 cup dhuli urad dal (split, skinless black gram)
- 1 tsp ginger paste
- 3 green chillies- finely chopped
- 1 tsp black pepper powder or freshly ground black pepper
- Salt to taste
- Oil for deep frying
Method:Wash for at least 6 hours or overnight soak black gram. Drain.
Coarsely urad dal in a blender adding as little water as possible Vadas grind size will not hold otherwise. Grinded pulse is very smooth, but should not be a bit thick.
Salt, green pepper, ginger, pepper and add to lentils. Beat well to incorporate air into the batter and vada turn out fluffy.
A kadhai / wok or hot oil in a frying pan. When oil is hot, turn heat to medium.
Wet your palms and take a small portion of batter. It into a ball shape and then poke your thumb into the center so that a hole is formed. The idea of the hole reaches the surface area where the oil so that the vada is cooked evenly from all locations increased.
Gently invert oil vada. Similarly, medu wada other and place them in oil. Remember not outweigh Wok.
Are cooked under the medu Vadas, a slotted spoon (/ pauni chhari) with the turn. Vadas from both sides should be golden brown. They should be fried on medium heat, otherwise they will be golden on the outside and doughy inside.
Drain on an absorbent paper and medu vada and chutney served with hot sambar.
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