Crispy Medu Vada with Coconut Chutney

Soak the urad dal in plenty of water for 3-4 hours. Drain completely.

Grind the soaked dal in a wet grinder or food processor to a thick, smooth, fluffy batter, adding as little water as possible (2-3 tablespoons at most). The batter should be airy and hold its shape when a small ball is dropped into water and it floats.

Add the chopped onion, green chilies, ginger, curry leaves, crushed peppercorns, cumin seeds, grated coconut, and salt to the batter. Mix well with your hand using a circular whipping motion to incorporate air.

For the coconut chutney, blend the grated coconut, green chilies, roasted chana dal, salt, and a splash of water to a smooth paste. Heat oil in a small pan, add mustard seeds and let them pop, then add curry leaves. Pour this tempering over the chutney and mix.

Heat oil for deep frying in a deep kadai to 350F (175C). The oil should be medium-hot, not smoking.

Wet your hands. Take a golf-ball sized portion of batter and place it on your wet fingers. Shape it into a smooth disc and poke a hole through the center with your wet thumb.

Gently slide the shaped vada into the hot oil. Fry 3-4 vadas at a time without crowding the pan.

Fry on medium heat for 2-3 minutes per side until deep golden brown and crispy. Do not rush by using high heat, which will leave the inside raw.

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