Deep fried donut like savory discs made of urad dhuli dal (split husked black gram lentil), Medu vada is originally a South Indian dish. This popular breakfast can also be had at any time during the day accompanied with sambhar or coconut chutney.
- Urad dhuli dal (split husked black gram lentils) 3/4 cup
(Washed and soaked for 4 hrs)
- Salt To taste
- Cooking oil For deep frying
- Drain and grind the soaked urad dal with minimum water.
- Pour out the paste in a big bowl. Add salt to taste and beat the mixture well with your hand for about 15 minutes. This will allow ample air to seep in the mixture.
Tip: Beating of the batter is very important since the more air you allow in while beating, the better quality vadas you’ll have. Beat the mixture in a circular movement until it turns whitish and fluffy.
- Put a deep frying pan or wok on medium heat with enough oil in it for deep frying.
- Wet your hands well with water, take some amount of mixture in your hand and roll it to give a thick flat circular shape. Finally make a hole in the middle with help of your thumb or finger dipped in water.
- If the oil has heated up nicely, gently drop the vada in the frying pan.
Note: Drop just a few at a time; do not over crowd.
- Fry from both sides, gently flipping them once or twice until golden brown.
- Transfer the fried vadas onto a plate lined with paper towels to drain excessive oil.
- Serve hot and crispy vadas with Sambhar and coconut or green chutney.
Note: For Sambhar recipe, see Idli Sambhar recipe here.
Preparation Time: 30 minutes (excluding soaking time)