|Black gram||1 1⁄2 Cup (24 tbs) (Skinless Urad Dal)|
|Cumin powder||1 Teaspoon|
|Crushed black pepper||1 Teaspoon|
|Chopped green chili||1 Teaspoon|
|Thin coconut slice||1 Tablespoon|
|Oil||1 Cup (16 tbs) (To Fry)|
Wash and soak the urad dal for six hours. Drain the excess water and grind into a fine paste (do not use the water to make the paste). Transfer to a bowl and beat the mixture with hand beater to incorporate air and make the batter light. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns/green chillies to the batter and mix well.
Heat oil in a wok. Wet your palms and take batter into the palms. Shape into balls and make a hole with the thumb in the centre like a doughnut.
Deep-fry this in medium hot oil until golden brown and crisp.
Do not fry vada on low heat, it will make them very oily.
If the batter becomes very thin, add a little rice flour to it.
Serve hot with sambhar and coconut chutney.