Medu vada is a traditional favourite of south india that features not just in everyday cuisine but is also an indispensable

part of the menu on festivals and puja days. Grind the batter with just enough water to make a soft but not watery dough as its the consistency of the batter that determines how soft and shapely the vadas turn out, and of course how many compliments you reap! after all, medu means soft, and the wadas must live up to the name. Take care to make the vadas as soon as the batter is made, as they will absorb too much oil if left to ferment. Also, forget not the hole in the centre for it is the defining feature of medu wadas!

Soaking Time: 2 hours. Preparation Time: 15 mins Cooking Time: 30 mins Makes 8 medu vadas.

Ingredients 1 cup urad dal (split black lentils) 3 green chillies , roughly chopped 3 to 4 peppercorns (kalimirch) 8 to 10 curry leaves (kadi patta) 1 tsp ginger (adrak) salt to taste coconut oil or any other refined for deep-frying fried coconut chutney for serving sambhar for serving Method Clean, wash and soak the urad dal in enough water for atleast 2 hours. Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.

Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside. Wet your hand,take a portion of themixture and make a hole in the centre with your thumb. Heta oil in a kadhai, upturn your hand and drop the wada in oil. Refer to the diagram or look and do. Deep fry the wada till both sides turn golden brown in colour. Repeat with the remaining batter to make 7 more medu wadas. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar.