Medu Vada

Ingredients

• 2 cups urad dal (white lentils, skinned)
• ¼ cup chana dal
• 2 whole green chili, finely chopped
• 1 tablespoon ginger, minced
• ½ cup onion, finely diced
• 2 tablespoon curry leaves, chopped
• ¾ teaspoon salt
• ¼ teaspoon black pepper, ground
• ½ teaspoon cumin seeds
• 3 cups coconut oil or vegetable oil, for frying

Instructions

1. 1

   Soak urad dal and chana dal in water for 4–6 hours or overnight. Drain well and pat dry with a clean cloth.

2. 2

   Transfer drained dal to a food processor or wet grinder. Add 0.25 cup water and grind to a smooth, fluffy batter, 8–10 minutes. The batter should be light and airy, like whipped cream.

3. 3

   Transfer batter to a large bowl. Add green chili, ginger, onion, curry leaves, salt, black pepper, and cumin seeds. Mix gently with a spoon or hand until just combined—do not overmix.

4. 4

   Heat oil in a deep, heavy-bottomed pan or kadai to 320–330°F (160–165°C).

5. 5

   Wet your hands or use two spoons dipped in water. Take a small portion of batter (about 2 tablespoons), shape into a ball, and form a donut hole in the center using your thumb.

6. 6

   Carefully slide the vada into warm oil. Fry 4–5 vadas at a time, without overcrowding. Do not fry at high heat—they will brown outside but remain soft inside.

7. 7

   Fry for 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

8. 8

   Serve warm with sambar, coconut chutney, and tomato chutney.

Tools you’ll need

• Food processor or wet grinder
• Large mixing bowl
• Deep heavy-bottomed pan or kadai
• Cooking thermometer
• Slotted spoon
• Paper towels

More recipes like this

• 

  Indian Savory Rice and Lentil Cake

  45 min

• 

  Coconut Puttu with Curry Leaf Oil

  15 min

• 

  Masala Dosa

  45 min

• 

  South Indian Ghee Roast Crepes

  45 min