Preparation Time: 4-6 hours
Wash the urad dal 2-3 times in water and soak it in enough water for 4-6 hours or overnight. Drain the water from the soaked dal and transfer it to a blender or wet grinder. Add very little water (just a few tablespoons) and grind it to a smooth, fluffy batter. Be careful not to add too much water; the batter should be thick and airy. Transfer the batter to a large bowl.
To the ground urad dal batter, add finely chopped green chilies, ginger, curry leaves, cumin seeds, black peppercorns (if using), and a pinch of asafoetida. Add salt to taste. Whisk the batter vigorously for a few minutes to incorporate air, which will make the vadas light and fluffy. You’ll notice the batter becoming more airy and light after whisking. If the batter feels too thick, you can sprinkle a little water, but avoid making it runny.
Heat oil in a deep frying pan or kadhai on medium heat. Wet your hands with water and take a small portion of the batter (about the size of a lime) in one hand. Using your thumb, make a small hole in the center to form a donut shape (this step requires practice, but you can also skip the hole if it’s difficult). Alternatively, you can place the batter on a plastic sheet or banana leaf and shape the vadas. Fry the vadas in batches, turning them occasionally, until they are golden brown and crispy on all sides.
Serve hot medu vadas with coconut chutney and sambar. You can also enjoy them with tomato chutney or yogurt.
