Medu vada

Name: Medu vada
Total time: 22200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup urad dal/white lentils; 1 onion finely chopped; 1 inch Ginger; 1/2 teaspoon cumin seeds; 2 pinches hing; 1 tablespoon coriander leaves chopped; 2 green chillies; 1/2 teaspoon salt or to taste; 2 cups oil for frying

Sanchita Mittal @sm_thechef

Delhi

#India
#post4
Medu vada is a very popular south Indian recipe, they can be served as a breakfast or main course along with coconut chutney and sambar
These vadas are crispy from outside and soft and fluffy from inside and are liked by every one

Sanchita Mittal @sm_thechef

Saved

Ingredients

6 hours 10 minutes

6 servings

1 cupurad dal/white lentils
1onion finely chopped
1 inchGinger
1/2 teaspooncumin seeds
2 pincheshing
1 tablespooncoriander leaves chopped
2green chillies
1/2 teaspoonsalt or to taste
2 cupsoil for frying

Saved

Steps

6 hours 10 minutes

1

Wash and Soak urad dal overnight in enough water
2

In the morning, strain, grind the dal with ginger, chilli, hing and salt to a smooth paste.
3

Take out the batter in a bowl and add onion, coriander leaves, cumin seeds, green chillies and salt and mix it well.
4

Beat thoroughly with your palms to make it fluffy.
5

Pour a small portion of the batter in a bowl of water, if it floats, it's done.
6

Now heat oil in a kadhai/wok
7

Take water in a small bowl and apply some water on both palms.
8

Take some batter in your palm and give a round shape and make a hole in the centre with your thumb.
9

Slide this vada into the hot oil and deep fry until golden brown in colour from all the sides, turning occasionally.
10

Deep fry the vadas in batches of 4 at a time
Remove the vadas on an absorbent paper to remove excess oil.