Ingredients:

• 3 cups of leftover rice

• 1/2 cup water

• 1/2 teaspoon salt or salt to taste

• 3 tablespoon semolina/rava/sooji

• 1/2 teaspoon chilli powder

• 1/2 teaspoon crushed black pepper

• 5 - 6 curry leaves, (Fresh or dry)

• 1 large onion, finely chopped

• 1 or 2 green chillies, chopped

• 1 teaspoon finely chopped ginger

• ⅓ cup grated coconut

• oil for deep frying

Method:

1. Grind the leftover rice to a smooth dough with 1/2 cup little water (add extra if required).

2. In a large bowl add the rice dough, salt, semolina and mix well.

3. Add in the black pepper, chilli powder, green chillies, onions, coconut, ginger and curry leaves. Mix well.

4. Take a bowl of water. Apply some water from the bowl on your hand.

5. Take a small ball sized dough in your hand and give it a round shape.

6. Flatten slightly and make a hole in the centre with your thumb.  (Give the medu vada or doughnut shape).

7. In a kadai / pan heat the oil, once the oil becomes hot, reduce the heat to medium and then slid the vada into the hot oil.

8. Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry until crisp and golden brown.

9. Drain vadas on kitchen paper to remove the excess oil and serve the medu vada, hot or warm with sambar and coconut chutney.

Note: Very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside.