Medu Vada or simply Vada are crispy fritters made with urad daal and enjoyed with sambar or chutney. They are usually served along side idli as part of a perfect South Indian breakfast, but don’t let that stop you from enjoying these vadas for lunch or dinner.
Soaking Time: min 4-6 hours
Prep Time: 10 minutes
Cooking Time: approx 20 minutes
Makes approx 15 vadas
Split Black Gram (Urad daal) – 1 cup
Water – little over 1/2 cup for grinding
Salt – to taste
Ginger – 1 tsp, finely chopped
Green Chilies – to taste, finely chopped
Black Pepper – to taste, coarsely gound
Asafoetida – pinch
Oil – for deep frying
1. Soak Urad Daal for minimum of 4-6 hrs.
2. Drain off all of the water and grind daal in a blender using very little water.
3. Remove batter into a bowl and add Salt, Ginger, Green Chilies, Black Pepper and Asafoetida.
4. Whip the batter with a spoon to make it light and fluffy.
5. Heat Oil on medium heat.
6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.
7. Using your thumb, make a small hole in the center of the batter.
8. Gently flip the batter into the hot oil. Repeat process for all the batter.
9. Allow vada to get medium golden brown on one side before flipping over to the other side.
10. Allow other side to get medium golden brown before removing vada onto a plate lined with paper towels.
11. Serve hot with chutney or sambar.