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Medu vada Recipe

Medu vada (ulundu vadai) is a traditional dish from South Indian cuisine served with coconut chutney and Vegetable Sambar as a popular breakfast

  • Prep time:
  • 3 hours
  • cook time:
  • 20 minutes
  • serves:
  • 4

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Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Recipe Notes

1.Don’t add too much water while grinding the dal else the batter will turn watery and it will be difficult to shape vadas.2.Don’t grind the batter for too long at once as it will make the batter like a paste and it may be difficult to shape vadas. Grind it for few seconds; stop for few seconds and then grind it again for few seconds. Follow this method to grind the batter.

Tags

  • #contest131
  • MonsoonRecipes#
Ingredients

Ingredients For Medu vada Recipe

Methods
  • 1. Take 1 cup urad dal in a small deep pot.
  • 2. Wash it 2-3 times in water and then soak it in approx. 1½ cups water for 2-3 hours.
  • 3. Drain excess water from the dal and transfer it to the jar of a blender/mixer grinder.
  • 4. Grind until the batter is fluffy and have smooth texture.
  • 5. Transfer batter into a bowl and beat it using your hand for 1-2 minutes in one direction.
  • 6. Add 1 finely chopped onion (optional),1 teaspoon cumin seeds,1/2 teaspoon crushed black peppercorns,5-7 chopped curry leaves,1-2 chopped green chillies,a pinch of asafetida (hing)
  • 7. then add 2-3 tablespoons chopped coriander leaves and salt.
  • 8. Heat oil in a deep kadai or frying pan over medium flame. Wet your palm with water. Take medium lemon sized portion of batter on your palm
  • 9. press it gently and make thick round shaped vada.
  • 10. Make a whole in the center using your thumb.
  • 11. When the oil is medium hot
  • 12. slowly slide vada in it; add 3-4 vadas at a time. Flip and deep-fry both the sides until they turn light golden brown and crisp.
  • 13. Drain excess oil and transfer them over kitchen paper on a plate. Repeat the same process for remaining batter. Spongy medu vada is ready to serve with hot sambar.
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