1 cup dhuli urad (split husked black gram), soaked for 4 to 6 hours
1 Tbsp chopped coriander leaves
1/4 tsp powdered black pepper
1/4 tsp asafoetida
1 tsp salt
Oil for frying
1/2 tsp finely chopped green chillies
1 tsp finely chopped ginger
1.Take the soaked dal, drain it and grind it to make a smooth paste.
2.Then add black pepper powder, salt, asafoetida and whisk or beat it properly so that the paste becomes light and fluffy.
3.Add chopped ginger, chopped coriander leaves, chopped green chillies and mix it well.
4.For frying the vada heat oil till temperature at which if a drop of batter is dropped it comes up at once.
5.With the use of hands make flat rounds of the dal mix, make a hole at the center of it then fry first over high heat, then reduce the heat till it becomes brown and cooked through.
6.Place it on an absorbent paper so that excess oil can be drained out.
7.Serve vada hot along with chutney and sambar.