Wash and soak black gram (urad dal) for 4 hours. Grind the black gram with as little water aspossible (use grinder instead of a mixer).Add asafoetida while grinding. The batter shouldstick to the hand after grinding.
To this batter add salt, crushed pepper, finely chopped greenchillies, ginger and curry leaves.You can also add finely chopped onions and corianderleaves (optional). Mix the batter thoroughly.
Pour oil to a kadai and heat it. Take a bananaleaf and keep it upside down in a flat surface. Wet it with a few drops of water. Using wethand, take batter about the size of a tomato, place it on the banana leaf. Press it gently toget a flat round shape. Wet index finger and make a hole at its centre.
Take the banana leafin left hand and using right hand peel the batter and carefully immerse it in hot oil.
Once acrust is formed on the top surface, flip it over. Deep fry the Vada until they turn golden brownon both sides in a medium flame.Take it out and and put it on to a kitchen tissue paper.Repeat the above process for the remaining batter.
Crispy Vada is ready!.It can be servedwith sambar or coconut chutney.
