Medu Vada Recipe-South Indian Breakfast recipe
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1½ Cups=300gms Urad Dal (Black Gram split and dehusked)-soaked in water for 4 hours. Drain excess water
  • 1 Large=100gms Onions-finely chopped
  • 2 Green Chilies-finely chopped
  • 1-inch Ginger root -grated
  • 5-6 Curry Leaves-finely chopped
  • ¼th tsp Crushed Peppercorns
  • Salt
  • Cooking Oil
Instructions
  1. We have soaked Urad Dal for 4 hours. If you do not have time, then soak atleast for 2 hours. Grind into a fine and thick paste-in batches. Use as little water as possible. Adding too much water will make the batter watery. Make a fine and thick paste.
  2. Fine and thick Urad Dal paste is ready. We have used 3 tbsp water. It is very important to have Medu Vada batter of this consistency. If your batter becomes too watery or thin, then you won't be able to shape the batter into Medu Vada. Thin batter results into Oily Medu Vadas. Use as little water as possible for grinding.
  3. Whisk well. Whisk for 5-6 mins to make the batter light. Batter has become light and fluffy after whisking.
  4. Add remaining ingredients-chopped Onions,grated Ginger, chopped Chilies and Curry Leaves, crushed Peppercorns and Salt to taste and mix well.
  5. Batter is now ready. We will shape it into Medu Vada (easy way). Take a flat board. Spread a wet cloth. Also, we will take a bowl of water. Apply some water on cloth and on palms. Take a medium sized portion of batter and put it on flat board. Wet your palms and shape the ball into Medu Vadas. Smoothen the sides first. Smoothen the top surface and make a hole with a finger. Medu Vada is ready. Gently lift the Vada from the cloth and put it in Oil.
  6. Heat Oil on high heat for frying Vadas. Add small portion of batter in hot Oil to check if Oil is hot enough. If Vada comes up on the surface immediately, then Oil is hot enough. If it sinks, then you must wait until Oil gets hot enough. Lower the heat to medium and put Vada from the sides.
  7. We will fry on low-medium heat until Vada becomes crisp and golden brown in color. Frying on high heat will result into Vadas become golden brown in color but uncooked from inside.
  8. We have fried Vadas on low-medium heat for 2½ mins. Remove from the pan. Golden brown and crisp fried Medu Vadas are ready
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/medu-vada-south-indian-breakfast/