Urad Daal


- 1 cup urad dal ((or skinned black gram)
- 1\3 teaspoon Salt ((adjust to taste)
- Water (Ice Cold , as required)
- Oil ( for deep frying)

Spices (skip if making for naivedyam)

- 1\4 teaspoon pepper corn ((crushed coarsely)
- 2 to 3 green chilies ((chopped)
- 4 tablespoon onions ((chopped)

  1. Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
  2. Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
  3. Sprinkle very little water. Next add salt and start grinding.
  4. Next scrape off the sides and then grind again.
  5. Whenever needed sprinkle only as much as 1\2tsps. Ice cold water evenly.
  6. Again continue to grind to a coarse thick batter.
  7. Sprinkle water. Grind again till the batter looks fluffy and white.
  8. Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
  9. Test the batter if it is aerated well.  Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
  10. If the batter doesn't float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.
  11. If the batter is in right consistency still it is not floating well. Then beat the batter once more.
  12. Add crushed pepper, green chilies and onions. Mix everything well.