Medu Vada are deep fried fritters made with urad dal.
These are commonly served as a snack or for breakfast and are most popular in South India.
Best enjoyed with sambar and chutney!
1- Rinse urad dal dhuli (split & dehusked black gram lentil) under running water. Then soak it in 3 cups water overnight. In the morning the dal would have increased the size.
Drain all the water in which the dal had been soaked and then transfer the dal to a blender.
2- Add water (3 to 4 tablespoons) and salt and grind to a smooth paste. I have used my blendtec here, you can use any high speed blender that you have. Try to use not much water while grinding the dal.
3- Transfer this to the steel bowl of your stand mixer or to a large bowl if using a whisk or hand mixer. Now, using the wire whisk attachment of your stand mixer or using a hand mixer, whip the batter for 4 to 5 minutes on medium heat.
The batter will increase in volume and also become lighter in color.
4- To test if the batter is well aerated and ready to fry, drop a small portion of the batter in a bowl full of water- it should float.
This means the batter is aerated and ready to fry. If it sinks, means you need to beat the batter for some more time.
5- Now, to the batter add chopped curry leaves, ginger, green chilies, chopped onion and crushed peppercorns. You may also add chopped cilantro, cumin seeds.
6- Mix until everything is well combined. Heat oil in a kadai on medium heat.
7- To shape the vada, first place a small piece of plastic sheet on a flat surface, grease it lightly with oil.
Then grease your hands with water and then take some batter (size of a lemon) into your palm.
8- Transfer the batter onto the greased plastic sheet. Using your thumb, make a hole in the center to give the vada it’s traditional donut shape.
(If you are an expert at this, simple shape the batter while it is in your palm and drop into the oil straight).
9- Remove the vada from the plastic sheet, it will come off easily since the plastic sheet was greased with oil.
10- Carefully drop it into hot oil. The oil should be medium hot, if it’s too hot the vada will not cook from inside and remain raw and become golden brown from outside.
11- Similarly make and shape all the vada and fry them (flip the vadas to cook from both sides in between).
12- Once they are golden brown in color, take them out of oil using a perforated spatula. Drain on a paper towel.
Serve medu vada with sambar and my favorite cliantro coconut chutney!