1.Take urad dal.
2.Soak the urad dal with methi seeds separately in water for 4 to 5 hours. making wada Batter
3.Drain the soaked urad dal. Reserve the water.
4.Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds.
5.Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
6.Remove the urad dal batter in a bowl and keep aside.
7.Grind the rice in batches to make a smooth batter.
8.Mix both the batters together in a large bowl or pan. Add salt and mix well.
9.Cover and let the batter ferment for 8 to 9 hours or more if required.
10.In a kadai (wok) or pan heat oil for deep frying. Keep the heat to medium.
11.Once the oil becomes hot, slid the vada gently and carefully into the hot oil.
12.Shape the batter this way and gently slid them in the oil.
13.Don't overcrowd the kadai or pan with the vada.
14.Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
15.Fry them till crisp and golden. The oil should be not very hot, but medium hot. You want the vadas to be cooked from inside. Very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside
16.Less hot oil will make the medu vada to absorb too much oil.
17.Even if the batter is thin then also the medu vadas will absorb too much oil.