Medhu Vada

Soak the urad dal for at least 4 hours, then drain all the water and grind into a thick, smooth batter using minimal water.

The batter must be professional-grade thick and fluffy; avoid making it watery as it will absorb excess oil.

Whisk the batter vigorously by hand for 5 minutes until it becomes light and airy for a professional-grade rise.

Add the crushed peppercorns, ginger, green chillies, curry leaves, cumin seeds, and hing to the aerated batter.

Stir in the rice flour and salt; the rice flour is the absolute secret to achieving a long-lasting professional crunch.

Heat oil in a deep fryer or heavy pan until it reaches a consistent medium temperature.

Wet your palms and take a portion of batter; form a small disc and create a hole in the center with your thumb.

Carefully slide the donut-shaped vada into the hot oil and fry until it turns a deep golden-brown and crisp.

Turn the vadas occasionally to ensure an even professional cook and consistent color on all sides.

Drain on paper towels and serve the hot Medhu Vadas immediately with a bowl of spicy sambar.