Medu vada | how to make medu vada at home

A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

INGREDIENTS FOR MAKING MEDU VADA

• 2 cups urad dal (husked & split black gram)

• 1 teaspoon cumin seeds

• 1 teaspoon black peppercorns, whole or crushed (optional)

• 1 or 2 sprig curry leaves, chopped

• 1 medium onion, finely chopped (optional)

• 1 or 2 green chilies, chopped

• 1 tablespoon finely chopped ginger

• ⅓ cup chopped coconut pieces, optional

• few sprigs of coriander leaves, chopped (optional)

• salt to taste

• oil for deep frying

• some water if needed to grind the batter

INSTRUCTIONS FOR MAKING MEDU VADA

soak the urad dal for 4 hours or overnight.

grind the soaked dal to a smooth batter with little water if required.

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.

add the spices, herbs, onions and salt. mix well.

take a bowl of water. apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. give it a round shape.

with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

making medu vada

In a kadai heat oil. keep the flame to medium.

once the oil becomes hot, slid the vada into the hot oil.

once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.

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. less hot oil will make the medu vada to absorb too much oil. even if the batter is thin then also the medu vadas will absorb too much oil.

fry all the medu vada this way till they become evenly browned and crisp.

drain them on kitchen tissue to remove excess oil.

serve the medu vada, hot or warm with sambar and coconut chutney.

Notes:

• Soak the urad dal for maximum for 6 hours, if it’s less, then the medu vada will turn out tough.

• Use as little water as possible while grinding.

• Dipping your hands in water is essential; it helps in shaping the vada.

• Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.