Medu Vada Video by Tarla Dalal

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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 a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter 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.

Recipe Description for Medu Vada ( South Indian Recipe)

Soaking Time: 2 hours
Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 14 medu vadas.
Show me for medu vadas.

Ingredients

For Medu Vada
1 cup urad dal (split black lentils)
1 tbsp roughly chopped green chillies
3 to 4 peppercorns (kalimirch)
8 to 10 curry leaves (kadi patta)
1 tsp chopped ginger (adrak)
salt to taste
1/4 cup finely chopped onions
oil for deep-frying

For Serving With Medu Vada
sambhar
coconut chutney

Method

For medu vada

To make {span class="bold1"}medu vada{/span}, clean, wash and soak the urad dal in enough water for atleast 2 hours.
Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding approx. ½ cup water.
Immerse both your hands in a bowlful of water and wet your hands well.
Add the onions and salt and mix well and divide the mixture into 14 equal portions. Keep aside.
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 centre 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 to 3 {span class="bold1"}medu vadas{/span} at a time.
Repeat with the remaining batter to make more {span class="bold1"}medu vadas{/span}. Drain on an absorbent paper.
Serve the {span class="bold1"}medu vada{/span} immediately with sambhar and coconut chutney.