MEDHU VADAI

2 cups KKG Kumaran urad dhall (husked & split black gram)

1 teaspoon cumin seeds

1 teaspoon black peppercorns, whole or crushed (optional)

1 or 2 sprig curry leaves, chopped

1 medium onion, finely chopped (optional)

1 or 2 green chilies, chopped

1 tablespoon finely chopped ginger

⅓ cup chopped coconut pieces, optional

Few sprigs of coriander leaves, chopped (optional)

The required amount of salt

Oil for deep frying

Water to grind the batter

1. Soak the KKG Kumaran urad dhall for 4 hours or overnight.
2. Grind the soaked dhall to a smooth batter with little water if required.
3. If the batter becomes watery, then the instant relief would be to add some semolina or urad dhall flour to it. Otherwise, also you could add some semolina to the batter.
4. Add the spices, herbs, onions, and salt. Mix well.
5. Take a bowl of water. Apply some water from the bowl on both your hand now take some batter in your right hand from the bowl. Give it a round shape.
6. With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medhu vadai its doughnut shape.

1. In a Kadai heat oil. Keep the flame to medium.
2. Once the oil becomes hot, slid the vada into the hot oil.
3. Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
4. Fry them till crisp and golden. The oil should be not very hot, but medium hot. You want the vadais to be cooked from inside. Very hot oil will quickly brown the vadais from outside but they will remain uncooked from inside. Less hot oil will make the medhu vadai to absorb too much oil. Even if the batter is thin then also the medhu vadais will absorb too much oil.
5. Fry all the medhu vadai this way till they become evenly browned and crisp.
6. Drain them on kitchen tissue to remove excess oil.