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Medu Vadai

A delicious, scrumptious, crispy, crunchy South Indian Breakfast recipe. Serve dunked in steaming hot spicy sambar and fresh coconut chutney! Guaranteed to satisfy. Very easy to replicate the restuarant style medu vadas, just follow the YouTube video recipe…

Ingredients

• 2 cups Urad dal
• 1 tsp. black peppercorns powder
• A pinch Asafoetida
• Salt
• 1 spring curry leaves (6 to 8)
• Oil for deep frying

1. Pick and wash the urad dal in water and soak for couple of hours or overnight.
2. Put the dal in a blender and make a fluffy paste adding a little water at a time (about 1/2 cup in all).
3. Dissolve asafoetida in 1 tsp. of water. Wash and cut the curry leaves roughly. Transfer ground dal paste to a bowl, add pepper, asafoetida, salt and curry leaves, mix well.
4. Heat oil in a Kadhai, moisten a spatula or steak-turner, place 2 portions of the batter at a time on it, flatten into a round shape (approx 2-inch dia) with a moist hand, make a doughnut-like hole with the index finger and invert the spatula deftly over the kadhai. Alternately, use a medu vada maker, fill the cylinder with the batter and press into the oil, as shown.
5. Deep fry over medium heat until light golden.  Remove, keep aside for 2 minutes, return to the kadhai (optional) and deep fry until crisp and golden brown.