Medu vada (crispy urad dal fritters)

Ingredients

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• 1 cup whole white urad dal
• About 1/4 cup ice-cold water, for grinding
• 3/4 tsp salt
• 1 green chilli, finely chopped
• 1 tsp finely grated ginger
• 1 tsp black peppercorns, lightly crushed
• 10 curry leaves, chopped
• 2 tbsp small coconut pieces, optional
• 1 tbsp rice flour, optional
• Oil, for deep-frying

Method

Waiting: Soaking the dal (4 h)

1. Rinse the urad dal 3–4 times and soak it in plenty of water for 3–4 hours; longer soaking makes the vadas absorb oil.
2. Drain the dal completely and grind it, adding ice-cold water 1 tbsp at a time, to a smooth, thick and fluffy batter. Use as little water as possible; the batter should hold its shape on a spoon.
3. Transfer the batter to a bowl and beat it with your hand for 2–3 minutes to whip in air. A small drop should float in a cup of water.
4. Add the salt, green chilli, ginger, pepper, curry leaves, coconut and rice flour, and mix gently.
5. Heat the oil in a deep pan over medium heat. It is ready when a drop of batter rises steadily to the top with bubbles, at about 175 °C.
6. Wet your hands, take a lemon-sized portion of batter, flatten it slightly on your palm and press a hole in the centre with your thumb. Slide it gently into the oil.
7. Fry 3–4 vadas at a time for 4–5 minutes, turning once or twice, until deep golden and crisp. Drain on a rack or paper towel and serve hot.