Our very own savoury doughnut! The traditional South-Indian breakfast or snack - Medu Vada or Urad Dal Vada
Makes 9 – 10 vadas
The recipe can be doubled / proportionately increased for larger quantities
Soaking: 4-5 hours / overnight
Active preparation time: 45 minutes to 1 hour
Ingredients to make Medu Vada
1 cup urad dal
2 cups water – for soaking the dal
1 medium sized onion (finely chopped)
1/2 inch piece of ginger (very finely chopped)
2/3 green chillies (finely chopped)
2 inch piece of fresh coconut (very finely chopped)
Salt to taste
Cooking oil for deep frying
Method of making Medu Vada
Soak the urad dal and allow to ferment for at least 4 - 5 hours on warmer days or overnight in colder climates.
Drain water and fine-grind the fermented urad dal to a smooth texture. You need a thick batter. Add 1 - 2 teaspoons of chilled water / a couple of ice cubes, if necessary, to avoid overheating the batter while grinding.
Lightly beat the batter to incorporate air, for soft fluffy medu vadas. Add chopped onions, green chillies, ginger, coconut and salt. Mix well.
You could also add some freshly ground black pepper for added flavour.
Heat cooking oil to a medium hot temperature.
Moisten your hands and take a little batter on your palm, flatten it a bit. Make a hole in the centre of the urad dal vada batter.
Slowly and carefully drop the batter in medium hot oil.
Deep fry on medium heat, till golden brown and cooked in the centre.
Frying at a higher temperature will leave the medu vada undercooked in the middle.
The traditional South-Indian breakfast / snack - medu vada / urad dal vada is ready to be served with sambhar, coconut chutney or a condiment of your choice.
PS: the same recipe could be used to make vadas / bhalle for dahi vada or dahi bhalle
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