Making Vada Batter

Rinse urad dal a couple of times in fresh water. Then soak the lentils for 4 hours or overnight.

Grind or blend the soaked lentils to a smooth batter with water.

If the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour or rice flour to it.

Add all the spices, herbs and salt. Mix well.

Take a bowl of water. Apply some water from the bowl on both your palms. Take some batter in your right hand from the bowl. Give it a round shape by moving it around.

With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

Frying Medu Vada

In a kadai (wok) or pan heat oil for deep frying. Keep the heat to medium. 

Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.

Fry them till crisp and golden. The oil should be not very hot, but medium hot. You want the vadas to be cooked from inside. Very hot oil will quickly brown the vadas from outside but they will remain uncooked from

Once the oil becomes hot, slid the vada gently and carefully into the hot oil.

Shape the batter this way and gently slid them in the oil. Don't overcrowd the kadai or pan with the vada.

Serve the medhu vadai, hot or warm with sambar and coconut chutney. It can also be served with other dips like mint chutney, coriander chutney, tomato sauce or onion chutney, tomato chutney etc.

One of the best combination is sambar vada where these medu vadai are dunked in piping hot sambar and served with a side of coconut chutney. This vada sambar meal is finished wi