Medhu Vadai

Soak 1 cup of urad dal in water,( after washing it thoroughly) till soft (about 1-2 hours). Wash in water 3 times. Drain and grind the dal in a mixie, adding a few drops of water now and then to make into a fine paste. Put in a pinch of asofoetida and 1 tsp of salt and mix well. Finely chop 1 green chilli and 1 inch piece of peeled ginger (or grind in a mixie). Chop 1 tbsp of coriander leaves and a few curry leaves. Mix all with the dough. You can add finely chopped onion too, if you like the taste.

Heat vegetable oil in a thick bottomed kadai(wok), enough to deep fry.

Wet your hands. (This helps the dough not to stick onto your hand). Take a lemon sized portion of the dough and flatten it on one palm. Make a hole in the centre. Slide this vadai into the hot oil gently. (Take care not to splash the hot oil by dropping the dough from a height! Your hand should go as near the pan as possible without toughing the hot pan or oil). Make 2 or more vadais like this (as much as the oil holds) and fry them on medium heat. Turn them gently with a holed ladle and continue frying. Let them cook for a few more minutes till the vadais are golden and crisp. Drain the oil using the holed ladle and place them on a paper towel.

Serve hot with coconut chutney.