Secret to Perfect vadai recipe

Medu vadai is the star of festival season or to say most of the festival at home would be just incomplete with out this crunchy on outside and soft on the inside deep fried savory donuts.I have been trying to perfect my skills at making them as long as I can remeber asking my hubby whats his favorite food,yes they top my husbands favorite food list,so I said to myself-' I should make 'em and I should make 'em perfect ' there began my quest for the perfect vadai.
Almost every household in south India makes them ,but to get a crunchy on outside and soft on the inside" hotel style" vadai ,the batter should be just right.which could be possible in a wet grinder ,but then ,I always do a small batch and I think if this method were to be applied for a larger quantity it would work all the same . Here is my  foolproof method that makes perfect vadai every time ,
Ingredients :

Urad dal:1 cup
Water: few tbs to grind the dal
peppercorns-7to 8
salt as per taste

To grind:
urad dal-1 tbs
rice-1 tsp

oil for deep frying

• start by soaking 1 cup of urad dal in enough water for a minimum of 4 hours,set this aside 
• In a pan dry roast 1 tbs of urad dal and 1 tsp of rice,let cool and grind into a powder.
• Now grind the previously soaked urud along with a few peppercorns and a little bit of salt using as little water as possible.
• add in the powder and beat well with a wire whisk until you notice "stiff peaks" - means when you try to pull the batter it stands pointed on both the ends ,which means our batter is ready.
•  line up a plate with tissue paper and lets and shape the vadai
• dip your fingers into water and take a portion of the batter,roll it into a ball,dip your thumb into water again and make a dent in the center
• slide this vadai gently into the pan with preheated oil ,
• flip after a few seconds and remove when golden brown,repeat for the rest of batter
• bring this to the plate and wipe off surface oil if any,
• serve with your condiment . 

Here is a quick video tutorial :

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