Medu Vada

Ingredients

• Husked Bengal Gram (Dhuli Urad daal) ¾ cup (150 g)
• Salt 1 tsp
• Asafetida (Heeng), powdered ¼ tsp
• Coriander leaves (Hara Dhania) chopped 1 tbsp
• Ginger, finely chopped 1 tsp
• Pepper corns (Sabut kali mirch), coarsely pounded ½ tsp
• A small bowl or `katori'
• A thin cloth to cover the `katori'
• Oil for frying

Preparation

• Soak the lentils for 4-6 hours, at least or even overnight.

• Drain out the water and grind to a smooth paste, without adding any water.

• Keep this paste to rest, covered, for about half an hour.

• Add to it the salt, asafetida and the black pepper, and beat well to make it light and fluffy -- a drop of it dropped in a cup of water, should float up at once.

• Fold in the coriander leaves, ginger and the peppercorns.

• Heat the oil in a `kadahi' or a frying pan, and shape the `Vadas' in the meantime: Cover a small bowl with a thin, wet cloth, bunching it at the bottom, to go around the bowl, so that the cloth is held taut over the rim of the bowl.

• With wet hands (to avoid the batter sticking), pat some batter into a flat round, about 1/2cm/1/4" thick, over the stretched cloth, and push out a hole in the centre.

• Ease out this shaped `vada', by tilting the `katori' a little to let the `vada' fall off on to your hand, and then drop it into the hot oil. .

• Drop in as many `vadas' into it, as can comfortably come in without touching.

• Lower the heat to medium, and let them fry till golden on all sides. Takes about 3--4 minutes.

• Lift the 'vadas' out of the oil with a slotted spoon, drain on absorbent paper, and serve hot.