Ingredients:
For the batter:
1 cup whole urad dal (black gram)
1-2 green chilies (adjust to your spice preference)
A small piece of ginger (about 1 inch)
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Salt to taste
2-3 tablespoons water (for grinding)
Oil for deep frying
For garnish and serving:
Fresh curry leaves (chopped)
Finely chopped onions (optional)
Coconut chutney or sambar for dipping
Steps to prepare Medu Vada:
- Wash and rinse the urad dal a couple of times. Soak it in enough water for at least 4-5 hours or overnight. This helps in softening the dal for grinding.
- Drain the soaked urad dal and transfer it to a blender or wet grinder.
- Add green chilies, ginger, cumin seeds, asafoetida, and a pinch of salt to the dal.
- Grind the mixture, adding 2-3 tablespoons of water in intervals, until it becomes a smooth and fluffy batter. Ensure that the batter is not too runny; it should be thick enough to shape into vadas.
- Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking.
- Wet your hands with water to prevent sticking and shape the batter into small rounds or donut-shaped vadas. You can also make a small hole in the center, which is a traditional medu vada shape.
- Carefully slide the vadas into the hot oil one by one, ensuring not to overcrowd the pan.
- Fry them until they turn golden brown and crisp on both sides. Use a slotted spoon to flip them occasionally for even cooking.
- Once done, remove the vadas from the oil and drain on a paper towel to remove excess oil.
- Garnish with freshly chopped curry leaves and, if you like, finely chopped onions.
- Serve hot medu vadas with coconut chutney or sambar.
