Medu vada is a very popular South Indian snack recipe. It is usually served for breakfast in the southern states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh. It is served with sambar and a coconut chutney on the side and sometimes even along with idlis. These vadas are shaped pretty much like doughnuts but that it is where the similarity ends. Unlike doughtnuts, this is a savory dish.
Published Jul 17, 2013
- 2 Cups Urad dal (split black lentils without skin)
- 1 Whole Onion
- 4 Whole Green Chillies
- 1 inch Fresh Ginger
- 1 Bunch Fresh Cilantro
- - - Oil to deep Fry
- - - Salt to Taste
- - - Water as needed
- Soak urad dal in water for around 5 to 6 hours
- Drain the water and grind the lentils in a food processor using very little water to a fine paste.
- Take the paste out, add salt to taste and keep aside.
- Meanwhile, in the same food processor pulse the onion, green chili and ginger. Finely chop the cilantro leaves.
- Mix all these to the prepared paste until everything is blended well.
Heat some oil in a wok or deep fryer. Keep a bowl of water ready. Moist your palms and fingers with some water before making the vadas so that the batter does not stick to your hands and slide off easily. Take a golf ball sized amount of the batter in your hands and make a hole in the center (like a doughnut shape) and gently put the vada into the oil for frying. Make sure to put in only a few vadas at a time and not to crowd the wok so that all of the vadas cook evenly. Fry the vada on both sides until golden brown on medium heat and remove them on to a platter with the help of a slotted spoon. Serve them warm with either sambhar and chutney or plain ketchup.