Medu Vada Premix

Ingredients 

• 3 cups split skinless black gram (urad dal) flour
• 6-8 green chillies
• 10-12 curry leaves
• ¾ tsp coarsely crushed black peppercorns
• ¾ tsp asafoetida (hing)
• 3 tsps salt
• ½ cup chopped dry coconut
• Oil for deep frying

Method

1. Spread green chillies on a microwave safe plate and microwave on high for 5 minutes. Similarly, spread curry leaves on a microwave safe plate and microwave on high for 2-3 minutes.
2. Take split skinless black gram flour in a large bowl, add black peppercorns, asafoetida, salt, dry coconut pieces, microwaved green chillies and curry leaves. Mix well and transfer into an air-tight container. Use up to 15 days.
3. To make medu vada, take 1 cup premix and add ½ cup hot water and mix well. Add ⅛ cup hot water and continue to mix for 2 minutes. Set aside for 5-10 minutes.
4. Heat sufficient oil in a kadai.
5. Dip your fingers in water, take a portion of the mixture and shape into a ball, gently flatten and make a hole in the center and slide into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper.
6. Serve hot with coconut chutney.