Medu Vada is a popular south Indian snack and is often served at all south indian occasions and function. The best accompaniment of vada is sambar and chutney. This healthy snack made of urad dal always pairs up with breakfast dishes of Idli/Dosa and Ven Pongal.
1 cup urad dal
3 teaspoon peppercorns
1 handful curry leaves
Oil for frying
1 inch ginger
Salt to taste.
Wash urad dal well in water and soak for about an hour. Then drain the water and grind urad dal, till it turns into a thick paste. Do not add too much of water, just sprinkle a little water and add peppercorns, curry leaveas ginger, salt, and grind again. The consistency should be light, fluffy and thick. You can add some finely chopped green chilies if required. Transfer the batter into a bowl grinded.
To make vada, heat oil in a frying pan and take a scoop of batter in your palm and make a small hole with your finger, right at the center of the vada. Then carefully drop the vada in hot oil to fry till the vada turns golden brown. Hot vada tastes best when served with the best of coconut chutney or sambar.