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| Main Ingredients | Large onions, Split skinless black grams (dhuli urad dal) |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 4-5 hours |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 large onions, cut into round slices and layers separated
- 1 cup split skinless black grams (dhuli urad dal) soaked for 4 hours
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 8-10 curry leaves chopped
- Salt to taste
- Oil to deep fry
- Refined flour for coating
- Coconut chutney to serve
Method
- Drain and put black gram into a grinder jar and grind to a fine paste. Transfer into a bowl.
- Add crushed black peppercorns, cumin seeds, asafoetida, and curry leaves, and mix well. Add salt and mix again.
- Heat sufficient oil in a kadai. Spread refined flour on a plate.
- Dust the onion rings with flour, coat with the medu vada batter and slide them into hot oil and deep-fry in medium hot oil till golden brown and crisp. Drain on absorbent paper.
- Arrange on a serving platter and serve hot with coconut chutney.
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