Medu Vada is a favourite on many occasions and is an excellent breakfast item in the south indian cooking . here is a method by which it can be easily prepared.. Take three measures of water and one measure of finely ground flour of udad dall, salt to taste, broken pepper, karepak leaves ( consistency of maida.. bought if available, or grind it yourself in a mixer / dry grinder and sieve it and store it ) in a mixie attached with a whipping laddle.. ( the blade used for whipping cream, if not available you would have to do it manually with any other cream whipping device ) and whip the mix thoroughly for about 5 minutes till the water and flour mix and form a creamy dough ( would be light and appear like melted icecream ); transfer the contents of the mixie to another vessel and add some more udad flour the consistency shown in the clip ( this consistency is too thick to be achieved in the mixie ) ; then heat cooking oil in a kadai for deep frying ; and take about one heaped teaspoon of the batter onto a dampened plastic sheet.. flatten it using moistened fingers, make a hole in the center; take this onto the moistened fingers of your hand and slide it into the hot oil ; wait for it to cook on one side.. turn it over to cook on the other side and when it is browned on both sides your medu vada is ready . so EAT ! Note: There is no need to soak over night .. etc etc.. i.e., from the time you decide to make the medu vadas till the time you get your first vada it should not take more than half an hour.. You can add green chillies instead of pepper and also add cilantro, and coconut peieces after the batter has been made; IMPORTANT NOTE: IF YOU ARE NOT SURE THAT YOU WOULD BE ABLE TO SLIDE THE PREPARED VADA INTO THE OIL WITH YOUR HANDS, OR SCARED OF BURNING YOUR FINGERS WHILE SLIPPING IT INTO THE OIL..( as i am ) YOU CAN USE A SPOON AND DROP THE BATTER INTO THE HOT OIL .. IT WILL STILL BE OK EXCEPT THAT YOU WILL NOT GET THE CONVENTIONAL ( DOUGHNUT ) SHAPED LOOK; Note...