Medu vada

Wash and Soak urad dal overnight in enough water

In the morning, strain, grind the dal with ginger, chilli, hing and salt to a smooth paste.

Take out the batter in a bowl and add onion, coriander leaves, cumin seeds, green chillies and salt and mix it well.

Beat thoroughly with your palms to make it fluffy.

Pour a small portion of the batter in a bowl of water, if it floats, it's done.

Now heat oil in a kadhai/wok

Take water in a small bowl and apply some water on both palms.

Take some batter in your palm and give a round shape and make a hole in the centre with your thumb.

Slide this vada into the hot oil and deep fry until golden brown in colour from all the sides, turning occasionally.

Deep fry the vadas in batches of 4 at a time
Remove the vadas on an absorbent paper to remove excess oil.