Medu vada is a traditional South Indian food that people love for its crispy outside and soft, fluffy inside, get ready to enjoy the delicious taste and savoury flavour of Medu Vada. Black gramme lentils (urad dal) and spices are mixed together to make a batter for these tasty doughnuts. They are then deep-fried until brown and served hot with chutney or sambar for a truly delicious treat.
To make Medu Vada, you first soak urad dal in water for a few hours to make it soft. After letting the dal soak, it is drained and ground into a smooth paste. Very little water is used to make the paste thick and creamy.
There is a lot of salt and freshly ground black pepper added to the batter, along with finely chopped onions, green chilies, curry leaves, and ginger to make it taste better.
After the batter is well mixed, small amounts are made into cakes that are smooth and have a hole in the middle, like doughnuts. To make these discs even more delicious, they are then deep-fried in hot oil until the outside is golden brown and crispy and the inside stays soft and fluffy.
After being fried, the vadas are dried on paper towels to get rid of extra oil. They are then served hot with sambar, green chutney, or coconut chutney to dip them in. When you mix crispy vada with tasty dipping sauce, you get the right balance of textures and tastes that will make your taste buds dance.
Medu Vada is a delicious South Indian food that you can eat for breakfast, as a snack, or as part of a holiday meal. It will make you want more. Take a bite of Medu Vada and enjoy the tempting crunch and savoury goodness. Each bite will take you to South India.
Medu Vada Recipe
Ingredients
- 1 cup Urad dal split black lentils
- 2-3 Green chilies finely chopped
- 1 inch Ginger grated
- 1/4 cup Fresh coriander leaves finely chopped
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Black pepper crushed
- Salt to taste
- Oil for deep frying
Instructions
Step 1: Prepare the Urad Dal Batter
- Rinse the urad dal under cold water until the water runs clear. Soak the dal in enough water for 4-6 hours or overnight.
- Drain the soaked dal and transfer it to a blender or food processor.
- Grind the dal to a smooth paste, adding minimal water as needed to facilitate grinding. The batter should be thick and smooth.
- Transfer the ground batter to a mixing bowl.
Step 2: Season the Batter
- To the batter, add finely chopped green chilies, grated ginger, chopped coriander leaves, cumin seeds, crushed black pepper, and salt.
- Mix well to combine, ensuring that the spices are evenly distributed throughout the batter.
Step 3: Shape and Fry the Vadas
- Heat oil in a deep frying pan or kadhai over medium heat.
- While the oil is heating, prepare a bowl of water with a little salt added to it. This will be used to wet your hands while shaping the vadas.
- Wet your hands with the salted water to prevent the batter from sticking, then take a small portion of the batter and shape it into a smooth, round ball.
- Flatten the ball slightly and make a hole in the center to form a donut-like ring.
- Carefully slide the shaped vada into the hot oil, frying 2-3 vadas at a time, depending on the size of your frying pan.
- Fry the vadas on medium heat, turning occasionally, until they turn golden brown and crispy on all sides.
- Once the vadas are cooked to perfection, remove them from the oil using a slotted spoon and drain excess oil by placing them on a paper towel-lined plate.
Step 4: Serve Hot
- Serve Medu Vada hot with coconut chutney, sambar, or any other dipping sauce of your choice.
- Enjoy the crispy and flavorful Medu Vada as a delightful snack or appetizer.
Tips and Information
Tips and Information
- Consistency: The batter should be thick enough to hold its shape when shaped into vadas. If the batter is too runny, the vadas may not hold their shape while frying. Adjust the consistency by adding more dal or grinding for a shorter time.
- Temperature: Maintain the oil at a consistent medium heat while frying the vadas to ensure even cooking and prevent them from turning too dark or too pale.
- Variations: You can customize the seasoning of the vadas by adding ingredients like chopped onions, curry leaves, or grated coconut for extra flavor and texture.
- Storage: Medu Vada is best enjoyed fresh and crispy. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer before serving to restore their crispiness.
Medu Vada is a traditional South Indian food that has just the right amount of sweetness and saltiness. Medu Vada is a delicious treat that will make your taste buds dance and make you want more. Its outside is crispy and the inside is soft and fluffy.