Medu Vada is a South Indian delicacy prepared using split black gram (udad dal). It can be served for breakfast or as a tea time snack. It pairs well with coconut chutney and sambar. These crispy vadas dipped in hot sambar is the most sought after South Indian dish apart from idli and dosa. Here’s the recipe:
2 cups split black gram (udad dal)
3 tbsp rice flour ( chawal ka atta)
2 tbsp fresh coconut, cut into small pieces (nariyal)
2 green chillies, chopped (hari mirch)
Few curry leaves, chopped (kadi patta)
1 tbsp cumin seeds (jeera)
Salt as pe taste (namak)
Oil for frying (tel)
- Soak udad dal in water for 2 to 3 hours.
- Drain the water and grind (without adding any water) to make a fine paste.
- If you find it difficult to grind without water, then you may add 1 to 2 tbsp of water.
- Transfer the ground paste to a mixing bowl.
- Mix the batter well till it turns fluffy.
- This process helps to trap air in the batter and makes the vadas soft and fluffy after it is fried.
- Drop a small portion of batter into a bowl of water.
- If the batter floats in the water, it is perfectly ready to be fried.
- If it does not float, you have to mix it further till it becomes fluffy.
- Add chopped coconut, chopped green chillies, chopped curry leaves, cumin seeds, salt and mix well.
- Now, heat oil in a pan.
- With wet palms, take a small portion of batter and make a hole in the center, using your thumb.
- Drop the batter carefully in the oil.
- Deep fry the vadas on medium flame till they turn golden brown in colour.
- Serve hot with coconut chutney and sambar.
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