1 cup urad dal/black gram
¼ tsp crushed black pepper
½ tsp cumin seeds
1 green chili, choppeda
pinch of asafoetida
2 to 3 tbsp water or strained water of the soaked urad dal
salt as required
oil for deep frying
Rinse the urad dal in water for a couple of times.
Soak them in enough water overnight or for atleast 4-5 hours.
Drain well and take all the lentils in the grinder jar.
First add 1 tbsp water and grind the lentils for a few minutes.
Switch off the grinder and scrape the sides of the jar with a spatula and add the unground lentils which stick to the sides of the jar inside the jar.
Add 1 tbsp water and stir with the spatula.
Grind again in intervals scraping and stirring the batter a few times.
If you find difficulty in grinding the batter, you can add ½ or 1 tbsp water more.
When the batter has become smooth, fluffy and soft, stop grinding.
There should be no grainy texture in the batter.
It should feel very smooth on your fingers.
Add the crushed black pepper, cumin, green chilies, asafoetida and salt to the ground batter.
Mix well and keep aside.
Heat oil in a kadai or pan for deep frying the vadas.
Shape the medu vada.
Fry them in medium hot oil till golden and crisp.
Drain vadas on paper napkins and serve the vada or medu vada hot with coconut chutney and sambar.
Prepared, tried and tested by: Robin Singh