Medu Vada

Rinse 250g urad dal thoroughly under running water until the water runs clear. Soak the rinsed urad dal in sufficient water for 4-5 hours, or overnight.

Drain the soaked urad dal completely. Grind the drained urad dal with 50g water, 15g green chili, and 10g ginger into a very smooth and fluffy batter. Add water sparingly, only as needed, to achieve a thick, yet light consistency.

Transfer the urad dal batter to a large mixing bowl. Add 5g finely chopped curry leaves, 5g cumin seeds, 3g coarsely crushed black peppercorns, 1g asafoetida, 8g salt, and 20g rice flour.