Medu Vada

🧂 Ingredients

• 250 g Urad dal (split and skinned black gram)(Also known as black gram. Ensure it is split and skinned for the best texture.)
• as needed Water(For soaking and grinding.)
• 1 medium Onion(finely chopped)
• 2-3 Green chilies(finely chopped, adjust to your spice preference)
• 10-12 Curry leaves(fresh, finely chopped)
• 1 inch Ginger(grated or finely minced)
• to taste Salt(approximately 1 teaspoon)
• for deep frying Oil(A neutral oil like vegetable, canola, or sunflower oil is recommended.)

👨‍🍳 Instructions

1. 1

   Rinse the urad dal thoroughly under cold running water until the water runs clear. Soak the dal in plenty of water for at least 4 to 6 hours, or preferably overnight.

   ⏱️ 4-6 hours (soaking)
2. 2

   Drain the soaked dal completely. Transfer the dal to a grinder or food processor. Grind the dal into a very thick, smooth paste. Add minimal water, just a tablespoon at a time, only if absolutely necessary to get the blades moving. The batter should be stiff and hold its shape, not runny.

   ⏱️ 15-20 minutes
3. 3

   Transfer the thick batter to a bowl. Add the finely chopped onion, green chilies, curry leaves, grated ginger, and salt. Mix everything gently but thoroughly until well combined. The batter should still be thick.

   ⏱️ 5-7 minutes
4. 4

   Heat oil in a deep pan or kadai over medium heat to approximately 175°C (350°F). To test if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.

   ⏱️ 10 minutes (heating oil)
5. 5

   Wet your hands slightly with water to prevent the batter from sticking. Take a small portion of the batter (about 2-3 tablespoons). Flatten it slightly in your palm and make a small hole in the center with your finger. Alternatively, you can use a plastic sheet or banana leaf, wet it, place a ball of batter, flatten, make a hole, and then carefully slide it into the hot oil.

   ⏱️ 10-15 minutes
6. 6

   Carefully slide the shaped vadas into the hot oil, ensuring not to overcrowd the pan. Fry 3-4 vadas at a time. Fry them for about 3-4 minutes per side, or until they are deep golden brown and crisp. Flip them gently to ensure even browning.

   ⏱️ 12-15 minutes (frying)
7. 7

   Using a slotted spoon, remove the fried vadas from the oil and drain them on paper towels to absorb excess oil. Repeat with the remaining batter.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The consistency of the batter is crucial. It must be thick enough to hold its shape when fried. If it's too thin, the vadas will absorb too much oil and lose their crispness.
• ✓Wetting your hands or the surface you use for shaping helps prevent the sticky batter from adhering.
• ✓Making a hole in the center ensures that the vada cooks evenly throughout, preventing the inside from remaining doughy while the outside is golden.
• ✓Maintain a consistent oil temperature. If the oil is too hot, the vadas will brown too quickly on the outside and remain uncooked inside. If it's too cool, they will absorb too much oil and become greasy.

🔄 Variations

• Dahi Vada: Soak the fried vadas in warm water for a few minutes, then squeeze out the excess water and serve them soaked in seasoned yogurt, garnished with tamarind chutney, mint chutney, and spices.
• Sambar Vada: Serve the hot, crispy vadas immediately immersed in a flavorful South Indian lentil and vegetable stew (sambar).

🥗 Nutrition

Per serving