Rajma Medu Vadas with Fenugreek Greens

Ingredients

• 2 cups Kidney Beans or Rajma
• 1/2 cup Black Gram or Urad Daal
• 1 bunch chopped Fenugreek Greens or Methi Leaves
• 1 tsp Salt or to taste
• 2 tsp crushed Peppercorns
• 2 finely chopped Green Chillies
• 1 tsp grated Ginger
• 1-2 large finely chopped Onions
• 10-12 finely cut Curry Leaves
• 1 small bunch chopped Coriander Leaves
• 2-3 cups Oil (for deep frying)

Steps

1. Soak kidney beans or rajma overnight for best results along with black gram or urad daal. I usually do that to maintain the spongy and the super soft texture of these awesome looking vadas. Never add too much of water while grinding. If the beans are soaked well, they doesn't require much water at all. That's the secret to fluffy and spongy vadas. To this add finely chopped onion.
2. If the batter is semi thick or watery, the vadas don't hold shape and even tend to absorb oil. Infact they just get drenched in oil. Now we don't want such type of medu vadas. Right folks? So soak the kidney beans for a good amount of time and then grind to a smooth and a fluffy batter. Also add chopped fenugreek greens too.
3. Also add rest of the ingredients to this paste and mix well. Heat oil in a kadai. Take a lemon sized lump of the batter and shape into a medu vada making a hole in the centre with your thumb. (Grease your palms a bit with oil or just plain water while shaping them). Slide carefully into the hot oil. Keep the heat to a low as you slide them. Increase it afterwards to a medium high heat to high heat as needed.
4. Deep fry by changing the sides and keeping a watchful eye on them. They get done very easily and quickly too. Serve them piping hot with any chutney of your choice.
5. Serve these piping hot alongside any simple chutney of your choice and sambar. Enjoy!