To make Medu vada, we will take 1 cup of Urad dal in a bowl.

Add 3-4 cup of water and let the Dal soak in it for 3-4 hours or for overnight.

After soaking the Dal for 3-4 hours, it will swell.

Sieve the excess water, wash it properly, and add to a grinding jar along with 10-12 curry leaves, 2 Green chillies, 1 inch peeled ginger, 2 pinch Hing, and 3 tbsp water.

Grind on pulse mode first and then normally to get a coarse texture of batter.

Pour the batter into a bowl. Add 2 tsp Rice Flour, 1 tsp Jeera, salt to taste, 1/2 tsp Kali Mirch, and finely chopped coriander leaves. Mix well in a circular motion for 4-5 minutes.

You can check if the batter is ready or not by dipping a tbsp of batter in a small bowl containing water. It it floats, then the batter is perfect but if it subsides, then mix for more time.

Apply water to your palms and take a ladle of batter. Make a hole in the middle of the batter.

In another way, you can take a small plate. Invert it and apply water. Pour a ladle of batter and make a hole in the middle.

Heat oil in a Kadai on medium flame. Fry the Medu Vada on low flame.

Fry both sides evenly till they get crispy and gets a nice golden color.

Serve with Coconut & Peanut Chutney and Sambar. Enjoy!