News India Live, Digital Desk: It is impossible to talk about South Indian cuisine and not mention the hot Medu Vada. Often people complain that vada at home either remains raw from inside or does not become crisp from outside. According to the report of Zee News, by taking care of some small things and correct technique, you can make exactly the same vada in your home kitchen as you eat in a big South Indian restaurant. 1. Ingredients for Medu Vada: To make a perfect Medu Vada, you will need these basic things: Unpeeled urad dal: 1 cup (soaked for 4-5 hours)Green chillies: 2-3 finely choppedCurry leaves: 8-10 (finely chopped)Ginger: 1 inch piece (grated)Whole black pepper: 8-10 grains (lightly crushed) 1) Finely chopped coriander: half cup Asafoetida: a pinch Salt: as per taste Oil: for frying 2. Method to make Medu Vada (Step-by-Step Method) Grinding the dal: Drain the water from the soaked urad dal completely. Now grind it in a mixer to a thick and coarse paste without adding water (or only 1-2 teaspoons of water if required). Beating (the most important step): Take out the ground dal in a large vessel and beat it well in one direction for at least 5-7 minutes. When the dal becomes light and fluffy, the batter is ready. Mix the spices: Now add chopped green chillies, ginger, curry leaves, black pepper, coriander, asafoetida and salt and mix well. Shaping: Apply some water on your palms. Take a little batter, make it round and make a hole in the middle with your thumb. Frying: Heat oil in a pan. Carefully put the vada in the oil and fry on medium flame until it turns golden brown.3. 4 secret tips to get ‘hotel style’ crispiness (Secret Tips) Less use of water: Add very little water while grinding the lentils. If the batter becomes wet, the vadas will absorb too much oil and will not become crunchy. Rice flour: If the dal batter accidentally becomes thin, add 1-2 teaspoons of rice flour to it. This will make the vadas extra crispy. Filling the air: Beating the dal is important because it fills the air in the batter, due to which the vadas become soft like cotton from inside and hard from outside. Water test: To test whether the batter is ready or not, add a little batter in a bowl of water. If it starts floating, then your batter is perfect for making vada.4. Best Combination with Medu Vada: The real taste of Medu Vada comes with coconut chutney and hot sambar. Some people also like it with mint chutney. It can be served for morning breakfast or evening snack.