Medu vada/Urad dal vada is a popular south-indian deep fried food usually served as breakfast along with idli, dosa, upma etc. Restaurants and tiffin centers serve them as breakfast or snack item along with coconut chutney or sambar.
Medu vada are crispy from outside and soft inside. They are prepared by soaking urad dal and grinding it to smooth thick paste. The batter is shaped into small balls with a hole in the center and later deep fried in oil.
Idli sambar and Medu Vada is one of the best and popular combos in south-India. Medu vada can be served as a snack with tea/coffee. It goes well with coconut chutney too.
1 cup Urad dal
2-3 green chillies
1 spring curry leaves
1 tbsp coriander leaves, chopped
1 tsp pepper corns, crushed
2 tbsp coconut pieces
½ inch ginger, finely chopped
1-2 tsp rice flour
Oil for deep frying
- Wash urad dal and soak it in enough water for 1-2 hours. Drain water completely.
- Using a wet grinder or mixer, grind urad dal into smooth paste. Add little water at intervals. You may require about ¼ cup water. The ground batter should be smooth and fluffy.
- To check if the batter is ready; take a cup of water and add a pinch of the batter into it. The batter should float on top and should not stick to the bottom. This is the right consistency of the batter.
- Transfer the ground batter into a bowl. Add chopped green chillies, crushed pepper, ginger, coconut pieces, curry leaves, coriander leaves, rice flour and salt to taste. Mix everything well.
- Heat oil for deep frying in a kadai. To check if the oil is hot enough for frying, add a drop of the batter into it and it should rise immediately.
- Wet your hands and take a small ball sized batter in your palms. Make a small hole in the middle and drop it into the hot oil.
- Keep the flame on medium and fry both sides till golden brown and crispy. Once done, remove from oil and drain excess oil on a kitchen towel.
- Serve hot Medu Vada with coconut chutney or sambar.
- Urad dal has to be soaked for only 1-2 hours. You can prepare vada as soon as you grind the dal and there is no fermentation required.
- Keep the batter in refrigerator until use.
- If you feel the batter is watery, add rice flour and adjust the consistency of the batter.
- Rice flour makes the vada crispier and hence added. but too much rice flour makes the vada hard.
- You can add chopped onions to the batter too. Add them only when you are about to fry the vada. Else, onions leave water and the batter will be watery.
- You can add one or two teaspoon of channa dal or rice while soaking urad dal. Grind them all together. This makes the vada crispy.
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