Bara/Medhu Vada

INGREDIENTS:

To soak:
White round urad dal - 1 cup
Water - as needed

To mix in the batter:
Large sized Onion 1
Curry leaves few
Green chillies 1 no ( finely chopped)
Hing/Asafetida A pinch
Crushed pepper 1/2 tsp
Cumin seeds 1/2 tsp (optional)
Salt as needed
Cooking oil to deep fry

Rice (soaked and blended) paste 1/2 cup,to add in the batter before making vada for crispiness (optional) 

Note: You can add baking soda to add more crispiness to it. I prefer not to use it.
Right after grinding, kept the batter in the refrigerator for approx.30 min. On frying, they were really crispy. 

METHOD:

1. Wash and soak the urad dal in water for 30-45 minutes.
2. Drain all the water completely and blend the soaked urad dal without adding water.
3. If the dal starts to stuck in the sides,add little water ( say 1/8 cup ).
4. Wipe all the sides and center part. Blend it. Make sure there are no dals visible or stuck up in the sides.
5. Repeat this by adding water & wiping sides for 5 minutes.
6. Check batter by dropping a small ball in a bowl of water. It should float.
7. Remove the batter from the grinder completely and keep in a vessel.(You can store the batter in the refrigerator till use.)
8. Beat the batter well with your hands. It provides aeration and helps to give you crispy & light vada.
9. Now add salt, finely chopped onion, hing, chillies, curry leaves, peppercorns & cumin seeds. Mix well.
10. Heat oil in a kadai, check the temperature of oil by dropping a pinch of batter. If it rises immediately, then it is the proper temperature for Vada.
11. Take some oil/water in palm.
12. Shape the vada using your palm. Make a hole in the center using the thumb finger.
13. Drop the vada into the oil by slightly tilting your fingers. Flip both the sides and cook the vada till the bubbles ceases. Remove & drain in a tissue paper.

Serve hot & Enjoy !