Wash and soak dal in about 3 cups of water for about 2-3 hours. Drain all the water from the soaked dal. grind urad dal and chana dal together to smooth paste using very little water. I have used authentic grinding stone, but a wet grinder or even a mixer grinder can be used.

The batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape. Add coriander, green chili, ginger, and chopped dry coconut to the batter. mix it very well.

Add 2-3 tsp of rice flour. rice flour is added to make it crispy. Add a pinch of hing to make it more digestible. Heat the oil in a frying pan on medium flame. Wet your palms and take a lemon size batter.

Make a hole in the center and slide it into the hot oil. The vada should float on top of the oil. Make sure your oil is not too hot. otherwise, the vadas would not cook evenly.

Fry on both sides till it becomes golden brown in color. Serve medu vada immediately with chutney collections or sambar collections.