Medu vada

Name: Medu vada
Total time: 2100 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups urad dal soaked in water for 3 hours at least; 1" ginger chopped; 3 green chilies chopped; 1 green chilli sliced thinly; 3 tbsp chopped coriander leaves; 1-2 sprigs curry leaves; 1heaped tsp salt or to taste; 2 cups oil for deep frying

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#dal
My personal favourite snack. I love these vadas dipped in sambar. They are fairly easy to make but require an expert hand to get those perfect rounds without an instrument. Ready the recipe for tips on getting that perfect round shape.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Saved

Ingredients

35 minutes

6 servings

2 cupsurad dal soaked in water for 3 hours at least
1" ginger chopped
3green chilies chopped
1green chilli sliced thinly
3 tbspchopped coriander leaves
1-2 sprigscurry leaves
1heaped tsp salt or to taste
2 cupsoil for deep frying

Saved

Steps

35 minutes

1

After soaking urad dal, drain the liquid.
2

Grind the dal with green chilies, curry leaves, and ginger to a fine paste (in 3 batches).
3

Remove to a bowl and add sliced chilies, coriander leaves, and Salt to taste. Mix well.
4

Heat oil in a deep wok/kadhai.
5

Take some clean water in a bowl.
6

Keep a wide flat katori handy.
Wet the base of katori, take a large lemon-sized batter and place it on the base of katori. With wet finger, make a hole in the center.
7

Drop the batter in the medium hot oil and hold katori till the batter loosens up and the katori can be separated easily.
8

Fry both sides till golden brown. Transfer them to a plate covered with paper napkins to drain excess oil. Serve with sambar and coconut chutney.