Medu Vada is a popular South Indian breakfast & snack. I have not yet come across any one who does not relish these vadas. These are so delicious & irresistible. We love it soaked in sambar in a deep bowl with the chutney which is so filling. The taste of the Medu Vada dipped in the Sambhar is just divine. It is so soft & melt in the mouth. The softness inside the vada , the crunchiness from outside & the gorgeous golden color is something to be experienced each time with the ever yummy coconut chutney. The combination with the sambhar & the chutney is a superb creation by the South Indians. It tastes good without the sambhar dip too. I make this very often .. Just go for it! Enjoy!! J
1 cup Dhuli Urad Dal (Black gram skinned & split)
1 med. Onion (peeled & chopped finely)
2 fresh Green Chillies (deseeded & minced)
1 tbsp. fresh Ginger (grated)
¼ tsp. Jeera (Cumin Seeds)
A pinch of Hing (Asafoetida)
A handful of fresh Coriander (roughly chopped)
Salt to taste
Oil for deep frying
Wash & soak the urad dal in water for 4 hrs.
Drain all the water & grind to a thick fine paste without adding water in a masala grinder/blender. Add water sparingly if required.
The batter should be thick as possible as this helps in retaining the shape of the vada & ensures that the vadas do not absorb too much oil.
Transfer the paste in a sufficiently large bowl & mix in the chopped onion, green chillies, jeera, hing, coriander & salt to taste.
Beat the batter well with a ladle/spoon; preferably a wooden spoon to incorporate air & make vadas light & fluffy.
You may make & fry the vadas immediately. (I used my hands to shape the vadas).
For making vadas use a plastic sheet or the palm of your hand.
A plastic sheet helps in making multiple vadas on it.
Wet the sheet with a little water & also your hand.
Scoop some batter with your wet hand & place it on the sheet & shape the vadas.
Create a small hole in the centre of the vada using your wet finger.
Alternatively, you may shape vadas on your wet palm.
Heat oil in a deep frying pan/wok/kadhai till very hot.
Reduce heat to medium & gently slide in the prepared vadas in the kadhai using your wet fingers.
Fry 2-3 vadas at a time or depending on the size of the kadhai.
Fry till golden brown, remove with a slotted spoon & drain completely.
Transfer to a plate lined with tissue paper to absorb excess oil.
Serve hot with sambhar & chutney.
Tips & Variations :
If you have plans to make the vadas later, refrigerate as soon as the batter is ready, so that the batter does not turn sour or becomes runny.
Refrigerating the batter also helps the vadas to retain its shape.
Do not crowd the vadas in the kadhai; it requires space for expansion or they may stick together.
Always make sure your palms & fingers are wet while shaping & releasing them in the oil.
Maintain the temperature of the oil; if the oil is not hot enough the vadas will not puff up well & will get soggy.
You may add freshly crushed pepper, curry leaves & tiny sliced pieces of fresh coconut to the batter if you like.
Note : I will be posting the SAMBHAR recipe tomorrow….