Ingredients: 1 cup black gram (urad dal) 1 tsp. crushed black peppercorn 1 tsp. cumin seeds 8-10 curry leaves, chopped 1/2 tsp. asafoetida Salt to taste Oil for deep frying Method: Wash and soak urad dal for 4 hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin seeds and peppercorns to the batter and mix well. Wet your palms and take a batter into the palms. Shape into a ball and make a hole with the thumb in the center. Heat a few inches of oil in a deep fryer. Deep fry the vadas until golden brown and crisp. Serve hot with Sambar and Coconut chutney.