Rice Medu Vada

Main ingredients	Rice flour, Buttermilk, Asafoetida, Crushed black peppercorns, Green chillies, Ginger, Curry leaves, Chopped fresh coconut, Fresh coriander leaves, Oil
Cuisine	South Indian
Course	Snack
Prep time	15-20 minutes
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Moderate
Ohers	Vegetarian

Ingredients

• 1 cup rice flour
• 1½ cups buttermilk
• ¼ teaspoon asafoetida (hing)
• Crushed black peppercorns to taste
• 2 green chillies, chopped
• 1 inch ginger, finely chopped 
• 7-8 curry leaves, roughly chopped
• Salt to taste
• 2 tablespoons chopped fresh coconut
• 2 tablespoons chopped fresh coriander leaves
• Oil for greasing+ for deep frying
• Coconut chutney for serving

Method

1. Heat a pan, add buttermilk, asafoetida, crushed black peppercorns, green chillies, ginger and curry leaves and mix well.
2. Once the mixture comes to a boil, add salt and rice flour and cook till the mixture is thick.
3. Transfer into a bowl and allow to cool down to room temperature.
4. Heat sufficient oil in a kadai. 
5. Add coconut and coriander leaves to the rice flour mixture and mix well.
6. Grease your palms with oil, divide the mixture into equal portions and roll into balls. Flatten and make a hole in the centre. 
7. Slide the prepared vadas into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
8. Arrange the vadas on a serving plate and serve hot with coconut chutney.