Medu Vada is a traditional south Indian breakfast.This crispy vada are in the shape of doughnut made from urad dal/ lentils. usually they are made by soaking and grinding urad dal to batter.Then small portions of this batter is deep fried. medu vada is best served with sambhar and chutney.
I have shared a simple and easy medu vada recipe in a step by step method with a detailed picture below.
wash urad dal twice or thrice. Soak urad dal / lentils over night with a plenty of water.
Drain the excess water.Transfer them in a blender. If you have a wet grinder you can use it.
Sprinkle very little water. Start grinding. Next scrape off the sides and then grind again.
Grind again till the batter looks fluffy and white.
Transfer this to a bowl. Aerate the batter by beating it with your hands in a clockwise 30-60 seconds.
Add salt and baking soda. mix well. Dip your finger in water or oil. We need moist fingers. Take small portions of batter, shape them like a ball, slightly flatten with the thumb. make a hole in the center.
Drop in the hot oil by gently shaking off the fingers. Fry medu vada till they turn golden brown on both the sides.
Serve medu vada with sambhar or chutney of your choice.
INGREDIENTS
- 1 cup urad dal/ lentils
- salt as needed
- 1/4 tsp baking soda
- oil for deep frying
INSTRUCTIONS
- Wash urad dal several times. soak urad dal with a plenty of water over night.
- Drain the excess water. transfer them in a grinder.
- Sprinkle very little water. Start grinding. Next scrape off the sides and then grind again.
- Sprinkle very little water. Start grinding. Next scrape off the sides and then grind again.
- Grind again till the batter looks fluffy and white.
- Transfer this to a bowl. Aerate the batter by beating it with your hands in a clockwise 30-60 seconds.
- Add salt and baking soda. mix well. Dip your finger in water or oil. We need moist fingers. Take small portions of batter, shape them like a ball, slightly flatten with the thumb. make a hole in the center.
- Drop in the hot oil by gently shaking off the fingers. Fry medu vada till they turn golden brown on both the sides.
- Serve medu vada with sambhar or chutney of your choice.
Recipe notes
- Do not let the Grinder hot, while grinding the batter, otherwise medu Vada will become hard.
- Add salt while grinding will make the batter in fluffy consistency. If the salt is added later on will make the batter runny.
- Soak urad dal for atleast 4_5 hours.
- Use fresh urad dal/ lentils instead of yellowish old stock dal.
- If the batter turns slightly runny, you can mix 1 or 2 tbsp of rice flour to thickened the batter.
- Add onions , pepper, ginger and coriander leaves for onion Vada.
