Lingkan Reang
Wash and soak urad and channa dal in 3 cups of water for 2-3 hours, then drain.
Grind the soaked dal into a thick paste, adding minimal water.
Mix in coriander, green chilli, ginger, coconut, rice flour, and a pinch of hing.
Wet your palms, and shape the batter into balls with a hole in the center.
Heat oil, slide in the vadas, and fry until golden brown on both sides.
Enjoy hot medu vadas with chutney or sambar.