South Indian Medu Vada Recipe | Crispy and Fluffy

Medu Vada/Wada Recipe

Medu vada is an Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft interior. A popular food item in the South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor(lentil) are also used.

The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack. The medu vada is sometimes also served with yogurt, as a chaat snack (dahi vada). Today i am sharing the traditional and authentic south indian Medu Vada Recipe with you, try it with Restaurant Style Sambar. 

Source- Wikipedia

Prep time
10 mins

Cook time 

5 mins

Total time

15 mins

Author: Neha Sharma

Ingredients:

• Urad Dal/Skinless split black gram - 2 Cup
• Salt - To taste
• Hing - ¼ tsp
• Cumin Seeds - 1 tsp
• Pepper - 1 tsp
• Curry Leaves - 7 to 10 (Chopped) 
• Coriander Leaves- 1/2 cup (Chopped) 
• Coconut - 2-3 tbsp (Finely Chopped) 
• Oil - to deep fry

Method-

1. Soak the dal for atleast 6 hours in water, after 6 hours drain the water.
2. Transfer the dal in a food processor or grinder jar, add some salt and grind it adding only 3 tbsp of ice cold water, open the jar in between and stir the mixture and scrap the sides with a spatula or spoon. Grind till the batter looks fluffy and white.
3. Transfer the paste to a mixing bowl, whisk the batter in clockwise direction using a spatula or a spoon for 10 minutes or until it thickens and becomes light in colour.
4. Now add hing/asafoetida, black Pepper powder, cumin/Jeera, green chillies, chopped coriander, chopped curry leaves and chopped coconut to the mixture. Mix it lightly in clockwise direction.
5. Heat oil in a deep heavy bottom wok/kadai until medium hot.
6. Drop a small amount of batter to check if the oil is hot. The batter rises if the oil is hot.
7. Take a bowl of water, wet your hands and take a small portion of the batter, dip your thumb again in water make a whole in the center.
8. Upturn your hand and drop the wada in medium hot oil.
9. Deep fry the wada till both sides turn golden brown in colour.
10. Repeat with the remaining batter to make more medu vadas.
11. Place them on absorbent paper to get rid of excess oil. 
12. Serve hot with coconut chutney and sambhar.

Do try South Indian Sambar Recipe 

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