Vada
Medu Vada is a classic South Indian snack made from urad dal (black gram), shaped into doughnuts, and deep-fried to golden perfection. Known for its crispy outer layer and soft, fluffy interior, Medu Vada is typically served with coconut chutney and sambar. This savory treat is loved for its delicious flavor and versatility, making it a perfect breakfast or tea-time snack.
Equipment
- Mixing Bowl – 1 large (for soaking dal and mixing batter)
- Grinder or Blender – 1 (for grinding urad dal)
- Kadai (Deep Frying Pan) – 1 (for frying)
- Slotted Spoon – 1 (for removing Vadas from oil)
- Paper Towels – 2-3 (for draining excess oil)
- Measuring cups and spoons – 1 set (for accurate ingredient measurements)
Ingredients
- Urad Dal Black Gram – 1 cup
- Rice Flour – 1 tablespoon
- Green Chilies – 2 finely chopped
- Ginger – 1-inch piece grated or finely chopped
- Curry Leaves – 8-10 finely chopped
- Black Peppercorns – 1/2 teaspoon crushed
- Cumin Seeds – 1/2 teaspoon
- Salt – To taste
- Water – As needed for grinding the dal
- Oil – For deep frying about 3 cups
Optional Ingredients
- Chopped Onions – 1/4 cup
- Grated Coconut – 1 tablespoon
- Asafoetida Hing – A pinch
Instructions
- Soak the Urad Dal: Wash and soak 1 cup urad dal in water for 4-6 hours or overnight. Drain the water before grinding.
- Grind the Dal: Transfer the soaked dal to a grinder, adding a little water at a time, and grind to a smooth, thick batter. The consistency should resemble whipped cream.
- Prepare the Batter: Add green chilies, ginger, curry leaves, black peppercorns, cumin seeds, and salt to the batter. Mix well and aerate the batter by stirring for 2-3 minutes.
- Shape the Vadas: Wet your hands and take small portions of batter. Shape them into round discs with a hole in the center to form doughnut-like shapes.
- Fry the Vadas: Heat oil in a deep frying pan (kadai) on medium-high heat.Drop the shaped Vadas into the hot oil, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally for even cooking.
- Drain and Serve: Once the Vadas are crisp and golden, remove them using a slotted spoon and place them on paper towels to drain excess oil. Serve hot with coconut chutney and sambar.
Notes
- Batter Consistency: Ensure the batter is thick but light and fluffy. If it’s too runny, add a little rice flour to thicken.
- Oil Temperature: The oil should be hot enough to fry the Vadas but not smoking. Test the temperature by dropping a small portion of batter into the oil—if it rises immediately, the oil is ready.
- Add-ons: You can experiment by adding onions, coconut, or asafoetida to the batter for added flavor.
- Reheating Tips: Reheat Vadas in an oven or air fryer for a crisp texture if stored in the fridge. Avoid microwaving for best results.