Soak the urad dal overnight atleast for 4- 5 hours. Drain the water completely and grind the mixture. Do not add any water. Drain them totally. Just sprinkle water. This whole process takes 10-15 minutes, you will get a fluffy white batter.
Add the black pepper powder, rice flour, salt,cumin, asafetida, small onions,ginger and green chillies to the batter and mix well. If you want to add ginger and green chillies , add them in the batter before you grind, so you grind everything together.
Wet your palms with water and take some batter in your right palm. Use the thumb and put a hole in the center and gently slid the round shape vadai into medium hot oil.
Make the other vadais same way. Drop them in the oil. Fry the vadais till they are golden brown.
Drain the medu vadais in the tisuue to remove excess oil.For sambhar vada:
Take a bowl, keep the vada and top it with sambhar and add a tsp of ghee (optional) and sprinkle some chopped red onions and coriander!
Notes
1. Use good ural dal. It matters a lot. 2. Even if you don’t add rice flour, it will be good. But that rice flour gives extra crispy texture. 3. If the vadais are oily, then it means you have added more water, you can reduce next time. 4. Keep the batter in refregeritor for an hour and then make vadais and drop in oil, it will give good shape.
Recipe by Relish The Bite at https://www.relishthebite.com/medhu-vadai-ulundhu-vadai/