Most south Indians consider breakfast incomplete without Medu vada. Whether they have idli, dosa, pongal or Upma. They like to add a crispy, tasty and protein rich urad dal vada to the platter. In fact, when you have breakfast in south Indian restaurant, even in the remote villages, you will be fascinated to see the watier reel out the list of breakfast combos, almost all of them featuring vada ! Serving them fresh with sambhar and coconut chutney however is doubly delightful.
1 cup urad dal (split black lentils)
1 tbsp roughly chopped green chilies
1 tsp black pepper
8 - 10 curry leaves
1 tsp ginger paste
1 tsp salt
2 cup oil for deep frying
Clean wash and soak the urad dal in enough water for at least 2 hours.
Drain the water and add the green chilli, black pepper, curry leaves, ginger, salt and blend till smooth.
Immerse both your hands in a bowlful of water and wet your hands well.
Take a portion of the batter and place it in a palm and lightly flatten it.
Using your index finger of the other hand make a hole in the center of the vada.
Transfer the vada on the fingers of the other hand and carefully slide it in hot oil.
Deep fry on a medium flame till it turns golden brown in colour from both the sides.
You can deep fry 2 - 3 vadas at a time.
Repeat with the remaining batter to make more medu vadas.
Drain on an absorbent paper.
Serve immediately with sambhar and coconut chutney.
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