Medu Vada Recipe
Medu vada is one of the most favorite South Indian recipes that is enjoyed by all. It is very easy to make and can be made less oily if you fry them immediately after grinding. Enjoy these with some mulga podi, sambhar and coconut chutney, or any other South Indian chutney.
- Black lentils (Urad Dal) - 1 cup
- Ginger - 1 inch big piece
- Green chilies - 2-3 or by taste
- Curry leaves - 10-15 finely chopped
- Salt - To taste
- Oil - For deep frying
- Soak 1 cup black lentil (urad dal) in water for atleast 2 hours, but ideally for 4-6 hours.
- Pour out all the water from the lentil, and keep aside.
- Transfer the soaked urad dal with ginger, and green chilies, to a grinder or a food processor(recommended if making with hands).
- If using a vada maker, add about 1/4 cup of water and grind into a thick, fine paste. If making with hands, drain out all the water, keep only very little (about 2-3 tbsp), and grind into a fine paste.
- Add salt to taste and the chopped curry leaves, to the ground lentil.
- Whisk the batter with hands, using rapid, circular movements. This makes the vada lighter. Try putting a drop of the batter in a glass of water. If it floats, then it is ready. If it sinks, add little more water(1-2 tsp) and whisk more.
- Heat oil in a pan for frying. Test the oil temperature by adding a small drop of the batter to the hot oil. If it sizzles and floats to the top, it is the right temperature. If it sinks or doesn't rise fast, then the oil needs to be hotter.
- You can use a vada-maker or your hands to make vadas. For a vada-maker, fill the vada-maker with the batter and press to release the vada directly into hot oil. If you are doing with your hands, first wet your hands with some water. Then take a small portion of the batter on your palm, give it a circular shape and make a hole in the center. Slide carefully to the other hand and gently release into the oil.
- Fry till golden brown and remove on a paper towel.
- Serve crispy, hot medu vada with mulga podi, any South Indian chutney, and Sambhar.