Wash the dals well and soak in water for 2 hours.
Drain the water well out and add the dals with the peppercorns and required salt in a blender or wet grinder. Use refrigerated water (cold water) to grind the batter.
Sprinkle the water then there while grinding to get a fluffy batter.
The batter should be very fine, smooth and thick. Add the chopped curry leaves, asafetida powder, green chillies and ginger to the Vada batter and mix well. If you feel the batter is little watery, refrigerate it for an hour and take out
Heat oil in a pan. Take a banana leaf or plastic sheet and wipe it with water. Wet your hands and take a ball of batter and place it on the leaf and spread it gently. Make a hole in the middle with the index finger and drop in the oil. Fry in medium flame till it becomes golden brown.
By Ria Samuel