Soak dal for 3 hours, remove husk (not completely),
Drain water completely and prepare a firm coarse paste along with salt.
Add pepper and jeera and mix well.
Make thin vada on a plastic sheet/or a clean wet cloth, put a hole in the centre and deep fry the vada on medium heat till it turns golden brown.
Place them on a paper napkin to remove extra oil, if any (usually this vada does not absorb oil as the dough is a firm coarse paste).
This recipe is a traditional preparation, usually served in family functions along with a lot of desi ghee and vellulli karam/any chutney.
Tip: You can prepare vellulli karam as follows: Dry fry 1 tbsp dhania, 1 tsp jeera, 15 red chillies, grind these with salt and 8 cloves of garlic into a coarse powder.
Variation: Grind only 3/4 quantity of dal to a firm paste, add remaining dal to the above paste and to make crisp vadas.