Cooking Mode: Traditional South Indian Medu Vada

Step 1 of 5

Soak black gram lentils for 4 hours, drain completely, and grind into a thick, fluffy batter using ice-cold water sparingly.

Step 2 of 5

Fold in ginger paste, chopped green chilies, curry leaves, black pepper powder, asafoetida, and salt.

Step 3 of 5

Wet your hands, shape batter into balls, poke a hole in the center to form a doughnut shape.

Step 4 of 5

Slide vadas carefully into hot oil and deep-fry on medium heat for 6-8 minutes until golden brown and crisp on both sides.

Step 5 of 5

Drain on paper towels and serve hot with sambar and coconut chutney.