Medu Vada
Medu Vada
Medu Vada are crispy, fluffy, soft and delicious lentil fritters from the South Indian cuisine. If sweet breakfast isn’t your thing, try this recipe for savory spiced donuts made with black gram lentils and aromatic spices. Traditionally paired with Sambar and Coconut Chutney, these make for a comforting, filling and satisfying breakfast or snack.
INGREDIENTS
- 1 cup urad dal (split black lentils)
- 1 tbsp roughly chopped green chillies
- 3 to 4 peppercorns (kalimirch)
- 8 to 10 curry leaves (kadi patta)
- 1 tsp chopped ginger (adrak)
- Salt to taste
- 1/4 cup finely chopped onions
- Fiona Refined Sunflower Oil for deep-frying
METHOD
- To make medu vada, clean, wash and soak the urad dal in enough water for atleast 2 hours.
- Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding approx. ½ cup water.
- Immerse both your hands in a bowlful of water and wet your hands well.
- Add the onions and salt and mix well and divide the mixture into 14 equal portions. Keep aside.
- Take a portion of the batter and place it in a palm and lightly flatten it.
- Using your index finger of the other hand make a hole in the centre of the vada.
- Transfer the vada on the fingers of the other hand and carefully slide it in hot Fiona Refined Sunflower Oil.
- Deep-fry on a medium flame till it turns golden brown in colour from both the sides. You can deep-fry 2 to 3 medu vadas at a time.
- Repeat with the remaining batter to make more medu vadas. Drain on an absorbent paper.
- Serve the medu vada immediately with sambhar and coconut chutney.