MEDHU VADA

Required:
Black gram dal-1 cup
Green chilly-3
Curry leaves-1 sprig
Salt to taste
Oil to fry

Preparation:
Soak the dal for 6 hours. Grind into a thick and smooth paste in the blender. Do not add more water. If required add little water to make smooth and thick paste. The consistency for the batter can be checked by pouring the batter in water. If it immerse in water then it is harder and if it disperse then its more watery. Add finely chopped green chilly and curry leaves to the batter. Add salt and mix well with hands. The batter should be aerated. Heat oil in a kadai. take little amount of batter, flat it and make a hole in the middle. Fry in medium flame. Serve with coconut chutney and sambar.

Variation:

1.Finely chopped onion, black pepper corns, coriander leaves, mint, any soft variety greens can be added of your choice.

2.To make vegetable medhu vada add finely chopped cabbage, carrot and coriander leaves.