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Vada Or Medhu Vada



Soak urad dal in water and keep aside. Chop the green chillies fine and keep aside. Peel the ginger, chip fine and keep aside. Chop the curry leaves fine and keep aside. After 2 hours drain the urad dal, add salt to taste and grind into a smooth paste using as little water as possible. Add green chillies, ginger and curry leaves to the paste and mix well. Heat oil in a sauce pan; flatten out some paste on a plantain leaf or betel leaf or polythene sheet, shape into a bun, make a small hole at the centre with the finger and gently let slide into the oil. Once the underside is cooked to a reddish brown, turn it over so that the other side is also cooked to a reddish brown and serve.

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