Medu Vada recipe is one of the most sought after thing as it is a South Indian recipe which has gained popularity all over the world. These are made using the urad dal which is ground to a very fine paste and whisked until creamy. Texture is the most important part of this delicacy as it is what makes or breaks the final outcome. Desired texture of a medu vada is super crisp from outside but airy, spongy and fluffy from inside. If made properly, interior of Vada turns out as soft as a cotton ball. A good vada melts in your mouth as soon as you bite into it. It is conventionally serve with ‘sambar’, hot lentil and vegetable stew and ‘coconut chutney’, a dip made up of crushed coconut and chana dal, tempered with curry leaves and mustard seeds.
INGREDIENTS
- Urad dal – (1 cup)
- Curry leaves – (1 teaspoon)
- Ginger – ( 1 teaspoon)
- Green chillies – (1 teaspoon)
- Cumin seeds – (1/2 teaspoon)
- Asafoetida – ( a pinch)
- Salt to taste
- Water as required
- Oil for frying
- Onion – (1/4 cup)/ optional
MEDU VADA RECIPE
- Wash and soak urad dal in 3 cups of water for atleast 4 hours. Strain the extra water after dal is soaked and grind into a fine paste.
- Transfer the ground lentil paste to a big bowl and whisk until it becomes light, airy and almost doubles up in size.
- To check the texture of paste, drop one teaspoon batter in a bowl of water. If it floats on the surface then the batter is ready.
- Now add all the spices and condiments in the batter such as green chillies, curry leaves, cumin seeds, asafoetida, ginger and salt to taste.
- Fold all the ingredients together with a help of a spatula.
- Heat oil in a kadai for deep frying the vadas on high flame.
- Wet your palm with water and place a spoonful of mixture. With the help of your thumb, poke a hole in the centre.
- Add the Vada into the hot oil. Once the vada holds its shape in oil, turn the flame on medium and frying until golden brown.
- Repeat the process to make all the vadas.
- Serve it with sambar and chutney or enjoy it as a snack with evening tea.
Notes
- Always whisk the lentil paste in one direction, so that air remains entrained.
- Do not add too much vadas in the oil at the same time as the temperature of the oil might drop which will make vadas turn out oily.