Crispy from outside and soft from inside, Medu Vada recipe from South Indian Cuisine, for breakfast with Chutney or Sambhar.
Prep Time20 mins
Cook Time20 mins
Lentil Soaking Time4 hrs
- 1½ Cup Split Black Gram Lentil/Dhuli Urad Dal
- 2 tsp Finely Onions
- 1 tsp Roughly torn Curry leaves
- 1-2 Finely Chopped Green Chillies optional
- ½ tsp Cumin Seeds optional
- 1 tsp Black Peppercorns
- 1 tbsp Finely chopped fresh coconut pieces optional
- Salt to Taste
- Oil to Deep fry
Wash dal nicely 2-3 times in running water.
Soak dal in enough water for at least 3-4 hrs.
When ready to make drain water from lentils and grind to a fine paste.
Add and mix rice flour.
Beat the batter to 4-5 mins for aeration, till it is light and fluffy.
Keep it covered for 10-15 minutes.
To check whether the batter is ready to fry, drop a small ball of batter in water(in bowl) it should float. Else, beat it little more.
Crush peppercorns and add to batter.
Add chopped onions, curry leaves, green chillies and cumin seeds with salt. Mix everything well.
Heat oil in a heavy bottomed pan or kadhai. Drop very tiny ball of batter in oil, it should rise slowly.It is the right temperature to fry vadas.
Fry Vadas first on medium to low flame and then on high flame.
Fry till light brown. Once done take out from oil and drain on tissue paper or kitchen towel.
Serve hot with chutney or sambhar.
Skip onion for no-onion no-garlic Vada recipe.
You can also make plain vadas if you don not like any addition to it. Only add slat and fry vadas.