Step-by-Step Instructions

1. 1.Soak Urad Dal

   Add 2 cups of urad dal (black gram) to a bowl and soak it in water for 4-5 hours. Ensure the dal is fully submerged in water.

2. 2.Blend Dal into Paste

   After soaking, drain the water completely from the urad dal. Transfer the soaked dal to a blender and blend it into a smooth, thick paste. Add minimal water if necessary to achieve a thick consistency.

3. 3.Prepare the Batter

   Transfer the blended dal paste to a mixing bowl. Add 2 chopped green chilies, 1 tablespoon chopped ginger, a few chopped curry leaves, 2 tablespoons chopped coriander leaves, 1 tablespoon kopra (dried coconut pieces), 2 tablespoons rice flour, and salt to taste.

4. 4.Mix and Season

   Give the mixture a good mix to combine all the ingredients evenly. Then, add a pinch of hing (asafoetida) and mix again thoroughly.

5. 5.Shape the Vadas

   Take a small ball-sized portion of the prepared dough. Flatten it slightly in your palm and make a hole in the center using your thumb or finger to form the traditional donut-like vada shape. Prepare the rest of the vadas similarly.

6. 6.Deep Fry Vadas

   Heat oil in a deep pan or kadai over medium-high heat. Once the oil is hot enough, carefully slide the shaped vadas into the hot oil. Do not overcrowd the pan.

7. 7.Fry until Golden and Crispy

   Reduce the heat to low to medium. Stir the vadas occasionally to ensure even cooking. Fry them until they turn golden brown and crispy on all sides, which should take about 5-7 minutes per batch.

8. 8.Drain and Serve

   Once the medu vadas are golden brown and crispy, remove them from the oil using a slotted spoon. Place them on a plate lined with tissue paper to drain excess oil. Serve the hot and crispy Medu Vadas immediately with your favorite coconut chutney or sambar.