Ullund Vada (Medu Vada)

How to Prepare

1. Grind the soaked urad dal with minimal water to a smooth, fluffy batter. The batter should be thick and not runny.
2. Add salt, chopped green chilies, curry leaves, black pepper, ginger, and asafoetida to the batter. Mix well.
3. Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small amount of batter; it should rise to the surface immediately.
4. Wet your hands with water to prevent sticking, take small portions of the batter, and shape them into round balls.
5. Carefully drop the balls into the hot oil. Fry in batches to avoid overcrowding.
6. Fry the bondas until they turn golden brown and crispy on all sides, turning occasionally for even cooking (about 3-4 minutes per batch).
7. Remove the bondas using a slotted spoon and drain excess oil on paper towels.
8. Serve hot with coconut chutney or sambar.