2 cups split black gram(skinless udad dal)
2-3 tspoon ginger chili paste
pinch of asafoetida
oil for frying
salt as per taste
Wash and soak the udad dal for 18-20 hours. Make sure udad dal is soaked well in the water before grinding because that is the key for good medu vada.(you have to grind it without water, make sure it soaked good amount of water). Before grind it remove all the water from udal dal. Grind it in small batches without any water and make smooth fluffy paste. Paste should have thick consistency (you should be able to hold it in your palm and give shape).
Add all the spices and salt in the paste and mix them well in the paste.
Take one deep pan for frying and add oil in it. Put the pan on medium flame on gas. Wet your palm with water. Then as shown in the picture, take some paste in your hand and give it a shape with another palm. Then make one hole in the centre with your finger.
Put it carefully in the deep frying pan. Fry it till the golden brown, on slow flame.
Serve it hot with sambhar and coconut chutney.
Make sure you wet your hands everytime for new vada.
Fry it on the slow flame, for crispy outer texture