Prep time
30 minutes (soaking not included)
Cook time
20 minutes
Servings
4 People
Category
Veg
What You'll Need
Medu Vada
A crispy and fluffy South Indian fritter made with urad dal, flavoured with spices, and deep-fried to golden perfection. Served with coconut chutney or sambar.
Ingredients :
Vada Batter
1 Urad dal (black gram) 1 cup
2 Green chillies (finely chopped) 2
3 Ginger (grated) 1 tsp
4 Black peppercorns (crushed) 1/2 tsp
5 Curry leaves (finely chopped) 1 tbsp
6 Onion (finely chopped, optional) 1 medium
7 Salt 1 tsp
8 Water As required
Coconut Chutney
1 Grated coconut 50 g
2 Green chilli 1, slit
3 Tamarind 1/2 tsp
4 Curry leaves 1/2 tsp
5 Mustard seeds 1/2 tsp
6 Salt 1/2 tsp
7 Water 50 ml
Procedure :
1. Wash and soak the urad dal for 4-5 hours or overnight. Drain the water and grind the dal to a smooth, thick batter using minimal water. The batter should be fluffy and light. Add chopped green chillies, grated ginger, crushed peppercorns, chopped curry leaves, onions (optional), and salt to the batter. Mix well. Whisk the batter for a few minutes to incorporate air, making the vadas light and fluffy.
2. For the coconut chutney, blend grated coconut, green chilli, tamarind, and water to a coarse consistency. Heat oil in a small pan, add mustard seeds and curry leaves, and temper the chutney by mixing the hot seasoning into it.
3. Heat oil in a deep Casserole over medium heat. Wet your hands, take a small portion of the batter, and shape it into a ball. Use your thumb to create a hole in the centre to form the traditional vada shape.
4. Carefully slide the shaped vada into the hot oil. Fry in batches, turning occasionally, until golden brown and crisp on both sides. Remove with a slotted spoon and drain excess oil on paper towels.
5. Serve the medu vada hot with coconut chutney or sambar for a delicious and authentic South Indian treat.
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