Medu Vada

Ingredients

• 300 g split skinless urad dal (dhuli mash ki daal), rinsed until the water runs almost clear
• 80 ml ice-cold water, for grinding, added a little at a time
• 1 tsp fine salt
• 1 tsp black peppercorns, coarsely crushed
• 2 tbsp fresh curry leaves, finely chopped
• 2 green chillies, finely chopped
• 1 tbsp fresh ginger, finely grated
• 2 tbsp fresh coconut, cut into small thin pieces (optional)
• 1 tbsp rice flour, only if the batter feels too soft
• 1 pinch asafoetida (hing)
• 700 ml vegetable oil, for deep frying

Instructions

1. Rinse the urad dal in several changes of water, then cover with plenty of fresh water and soak for 4 hours. The grains should feel soft and break easily when pressed between your fingers.
2. Drain the dal very well and shake off as much water as you can. Chill the dal in the fridge for 10 minutes while you prepare the flavourings, as cold dal grinds into a lighter batter.
3. Grind the dal in a blender or wet grinder in two batches, adding the ice-cold water 1 tablespoon at a time. Scrape down the sides often and stop when the batter is thick, smooth and fluffy, about 5 to 8 minutes in total.
4. Test the batter by dropping a small spoonful into a bowl of water. If it floats, it is ready. If it sinks, whisk it hard with your hand for 1 to 2 minutes and test again.
5. Scrape the batter into a large bowl. Fold in the salt, crushed pepper, curry leaves, chillies, ginger, coconut and asafoetida. If the batter is too loose to hold a shape, fold in the rice flour.
6. Heat the oil in a deep kadhai over medium heat to about 175°C. A small drop of batter should sink briefly, then rise and sizzle steadily within a few seconds.
7. Wet your palm and fingers with water. Scoop about 3 tablespoons of batter onto your palm, flatten it slightly into a thick round, and press a hole through the centre with your wet thumb.
8. Slide the vada gently into the hot oil. Fry 3 or 4 at a time, without crowding, turning them occasionally for 4 to 5 minutes, until deep golden and crisp all over.
9. Lift the vadas out with a slotted spoon and drain on a wire rack or kitchen paper. Let the oil come back to 175°C between batches, then serve hot.

Tips

• Use ice-cold water and add it sparingly. Too much water makes a batter that soaks up oil and will not hold its shape.
• Grinding gives the batter its airy texture, so keep going until it looks pale and fluffy, but stop if the blender motor gets hot, as warm batter turns dense.
• Keep oil at 175°C. If it is too cool, the vadas turn greasy; if too hot, they brown outside while the centre stays raw.
• Break one open from the first batch to check the middle is dry and fluffy, then adjust the heat if needed.