Medu Vada is a popular South Indian dish made from urad dal (black gram lentils). It's crispy on the outside and soft on the inside.
Wash the urad dal thoroughly and soak it in water for at least 4-5 hours or overnight.
Drain the soaked urad dal and grind it into a smooth batter. The batter should be thick and fluffy. To make the vada fluffy, aerate the batter by whisking it well in a circular motion.
Add salt, cumin seeds, chopped green chillies, chopped onion (if using), crushed black peppercorns, curry leaves, coriander leaves, and asafoetida to the batter. Mix well.
To prevent the batter from sticking, wet your hands with water. Take a small portion of the batter, shape it into a round ball, flatten it slightly, and make a small hole in the centre (like a doughnut).
Heat oil in a deep frying pan over medium flame. The oil should be hot but not smoking. Gently slide the shaped vadas into the hot oil. Fry them until they turn golden brown and crispy on both sides. Fry in batches to avoid overcrowding the pan.
Once the vadas are golden and crispy, remove them with a slotted spoon and drain them on paper towels to remove excess oil. Serve the medu vadas hot with coconut chutney, sambar, or any chutney of your choice..