Medu Vada

Name: Medu Vada
Cuisine: Indian
Ingredients: 1 cup urad dal; 2 green chilli, finely chopped; 1 inch ginger, finely chopped; Few curry leaves, finely chopped; 2 tbsp coriander, finely chopped; 1 tbsp dry coconut / kopra, chopped; pinch hing / asafoetida; 2 tbsp rice flour; 1/2 tsp salt; as required oil for deep frying

Sonia Batra @cook_9666573

Delhi

#bestbites2
#technique
#fried
Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

Sonia Batra @cook_9666573

Saved

Ingredients

1 cupurad dal
2green chilli, finely chopped
1 inchginger, finely chopped
Fewcurry leaves, finely chopped
2 tbspcoriander, finely chopped
1 tbspdry coconut / kopra, chopped
pinchhing / asafoetida
2 tbsprice flour
1/2 tspsalt
as requiredoil for deep frying

Saved

Steps

1

Firstly, in soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil.
2

Drain off the water and grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
3

Transfer the urad dal paste into large mixing bowl. beat and mix the batter in circular motion till they turn light. This helps to incorporate air into batter and make medu vada soft and fluffy.
4

Further add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt.
5

Mix the batter well with the help of spoon.
6

Heat the oil in large kadhai. wet your hands with enough water and take a small ball sized dough and make it round.
7

Now slowly shape the edges and make a hole at the centre like you prepared in bread vada.
8

Drop the vada in oil and deep fry the medu vada on medium flame.
9

Fry on both sides till they turn golden brown and crisp.
10

Finally, serve hot medu vada prepared in mixie with chutney or sambhar of your choice.