Medu vada is a South Indian breakfast fritter made with urad dal, spices, and curry leaves. Medu means soft & vada refers to round fritters. These are doughnut-shaped round fritters. They are served with Sambad and fresh Coconut Chutney. Today, I will be sharing with you this yummy Medu vada recipe, one of my favorite south Indian breakfasts! Enjoy!
INGREDIENTS FOR MEDU VADA?
- Urad dal
- Coriander leaves
- Curry leaves
- Grated Coconut
HOW TO MAKE MEDU VADA?
1. Soak 2 cups urad dal (husked and split black gram) for minimum 4 to 5 hours. You could also soak them overnight.
2. Later drain the water. Add the soaked urad dal to a grinder jar. Add 2- 3 tablespoon water or as required. But just make sure that not to make the batter very thin. You can grind in parts and add water as required.
3. Grind the urad dal into a smooth batter. The batter should be fluffy, thick, and not liquidy. A quick tip is to add a few drops of batter to a bowl of water. The batter drops should float. If they float and do not get dissolved, then that’s the right consistency. if the batter becomes watery or thin, then the instant relief would be to add some semolina or urad dal flour to it. But best is to have the right consistency of the batter.
4. To the batter, add ⅓ cup finely chopped onion (optional), 1 or 2 sprigs of curry leaves (chopped), and 2 to 3 tablespoons of chopped coriander leaves (optional). Next add 1 or 2 finely chopped green chilies, 1 tablespoon finely chopped ginger and ⅓ cup chopped coconut (kobri) pieces (optional) and salt as per taste. Cumin seeds and crushed peppers too can be added( optional).
5. Making the vadas – Take a bowl of water. Apply some water from the bowl on both your hands. Take some batter in your right hand from the bowl. Give it a round shape. With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
6. Frying Medhu Vada – In a Kadai heat oil. Keep the flame to medium. Once the oil becomes hot, Slid the medu vada into the hot oil. if you really do not care about the appearance of the doughnut-shape of the medu vada, then just drop spoonfuls of the batter directly in the oil. Fry in the medium flame.
7. Once the vada are slightly golden then gently turn over with a slotted spoon and continue to fry.
8. Fry the medhu vada till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. Less hot oil will make the vada absorb too much oil. Even if the batter is thin then also the vada will absorb too much oil.
9. Once the medhu vada is crisp and golden, then remove with a slotted spoon draining the extra oil. Fry the rest of vadas in the same manner.
Bon apetit! Serve hot with sambar and chutney and relish the morning crisp vada!
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