Wash and soak the urad dal for about 4-5 hours
Grind it to a thick paste by adding little water at a time. I add a few ice cubes to keep the batter cool and fluffy.
The Vada batter should not be too runny nor be too thick. To test if the batter is in right consistency. Add a small ball of it to a bowl of water and it should float on top.
Once the batter is ready, you can refrigrate it until use. It is recommended to refrigrate it to get crispy vadas. Add rice flour, salt, asafoetida,finely chopped onions, curry leaves and mix it all nicely several times in a beating fashion to incorporate air into it. This step is crucial to get nice and fluffy Vadas.
Next heat the oil in medium flame.
Now to make the Vadas, keep a bowl of warm water in the side and the prepared medu vada batter on the other side. Wet your hand with water, (but dont drip the water into the batter) and scoop a ball of dough from the edge of the vessel ( not from the middle ) and make it in to a ball, Next, using your thumb make a hole in the middle and gently drop it in the hot oil.
Please note this takes practice and patience so don’t worry if your Vadas are not in great shape in the first go. If you are not good at making Vadas with a hole you can simply make them into tiny line sized balls and add them. Fry them until slightly golden and crispy. Transfer to a plate with paper towels and repeat for all the Vadas.