By Nikita Toppo
These vada turn out crispy on the outside and fluffy inside and they are mostly served with coconut chutney and sambar.
1 cup urad dal, 1 tbsp chopped green chillies, 3 to 4 peppercorns, 8 to 10 curry leaves, 1 tsp chopped ginger, salt to taste, 1/4 cup finely chopped onions, oil for deep-frying
Wash and soak the urad dal for at least 2 hours. Drain, add the green chillies, pepper, curry leaves and ginger.
Blend in a mixer to a smooth batter, adding approx. ½ cup water. Add the onions and salt and mix well.
Divide the mixture into 14 equal portions. Take a portion of the batter and shape it into vada and carefully slide it in hot oil.
Deep-fry on a medium flame till it turns golden brown from both the sides. Repeat with the remaining batter.
Drain on an absorbent paper and serve the medu vada immediately with sambhar and coconut chutney.