Medu Vada | Crispy Indian Fritters
Medu Vada is made from a batter of urad dal (black gram lentils), which is soaked, ground to a smooth paste, and then shaped into round discs with a hole in the center. The batter is seasoned with ingredients like green chilies, ginger, curry leaves, and sometimes even cumin seeds for added flavor. The vadas are deep-fried until they achieve a golden-brown hue, resulting in a crispy outer layer and a spongy inner texture.
Ingredients
- 100 g Urad dal Soaked
- 5 g Salt
- 5 g Black pepper
- 5 g Cumin seeds
- 2 g Curry leaves
- 5 g Chopped green chilies
- 50 g Chopped onions
Instructions
- Soak the urad water for minimum 4 hours or over night. Wash and rinse for 3 times and completely drain the water. Grind in grinder or mixer by removing all the water. Add 4 -5 pieces of ice cubes and grind it till it becomes thick soft paste. Do not add excess water and just scrape the sides occasionally. Once grinded into thick smooth batter transfer into bowl.
- Once transferred, use your hands and start beating like you beat an egg using fork in round motion. Do for 5 minutes and add little amount of batter and in water and it should float. After that add the green chilies, chopped onions, curry leaves chopped, cumin seeds, black pepper and mix well. Always add salt before frying and mix and then fry it otherwise it will lose water and the batter becomes runny more.
- In a kadai heat oil and let it heat p to medium heat. Take a ball of batter and roll in hand flatten it little and make hole in middle and drop in water. If that's tough take a banana leaf, take a small amount of batter and keep in banana leaf and flatten it and make a hole in middle and deep fry it. Add slowly in oil and deep till it becomes golden brown on the outside. Serve with chutney of your choice.
Notes
Grinding : Many people tend to use mixer or food processor for grinding the urad dal batter and they can see the texture is little hard. This is basically due to the heat generated from the grinding which releases the oil content on dal and makes it more harder and soggy for oil.
Add the piece or two ice cubes while grinding which prevents this completely and also helps in even grinding. Don't worry , it doesn't make it runny.
Mixing: Once the batter is grinded , without adding salt , beat the batter using hands like an omelette mixing tuning vigorously to incorporate air which helps in softer interior.
Take small amount of water in a bowl and add the nicely beaten batter little like a ball to test whether its floating.
Over watery: If your batter turns out to be more watery, use rice flour little to adjust the texture. Yet, not recommended so carefully grind while grinding. You can also make another batch and add to it so it equalizes little.
Nutrition
Serving: 3g | Calories: 105kcal | Carbohydrates: 18.4g | Protein: 7.1g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 490mg | Potassium: 318.99mg | Fiber: 8.7g | Sugar: 1.6g | Calcium: 35mg | Iron: 3mg