Uzhunnu Vada / Medhu vada/ urad dal vada

Whenever we go to South Indian restaurants here, vada always finds a way to our table. But sometimes they disappoint us when its not hot and crunchy as we want, but neverthless we enjoy it the way they serve with their 2 delicious chutneys and sambar , I am drooling just thinking about it. Lately I have been on a deep frying mode. Even S who is not a fan of deep fried things loves this so I wanted to make this badly before that deep frying phase dies out. Lil A calls this Vada Crispy doughnut and he too loves it and even if he bites to a chilly he never complains about it.He usually dont eat even the mildest curry but if its something he likes he will drink water and makes ZZZZZZZZZZZZ sound and still eat it :) 

 I made these Vadas for a tea get together at my home and all Vadas disappered in a few minutes, my considerate friends were repeatedly asking me to save few for S before they finish it, so yea expect that 2 ones which I saved for S, all were gone and one of my friend who joined later didn't even know that we finished Vadas even before she came as there was no trails left :)

Ingredients ( makes 12 vadas)

Urad dal /uzhunnu parippu  - 1 1/2 cup

Shallots - finely chopped ( 1/2 cup)
Green chillies - 1-2
Ginger (finely chopped ) - 1 tsp
Curry leaves - 2 sprigs(torn into pieces )
Peppercorns crushed - 1 tsp (optional )
Water - Few tbs
Salt
Oil for deep frying
Water in bowl ( for making the palm wet )

Method

• Soak urad dal in water for 1-2 hours.
• Grind them adding a very little water to a thick batter.

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• Add chopped shalots, green chillies, curry leaves, peppercorns  and salt.
• Meanwhile heat oil in a kadai or saucepan on medium high heat and when the oil is hot ,wet your palm with little water and scoop a little batter with the other hand onto the wet palm  and make a hole in the middle of the batter with your finger and slowly slide it  into the hot oil and deep fry them until golden brown.
• Serve it with coconut chutney, tomato chutney or sambar .