Medu vada is a popular South Indian breakfast item made from urad dal (split black gram). It is a savory donut-shaped fritter that is typically served with sambar and chutney. Here is a recipe for medu vada:
Medu Vada Recipe
- 1 cup urad dal (split black gram)
- 1/2 teaspoon salt
- 1/4 teaspoon hing (asafoetida)
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon curry leaves
- 1/4 teaspoon black pepper
- 1/4 teaspoon green chilies, finely chopped
- Oil for deep frying
- Rinse the urad dal and soak it in water for at least 4 hours, or overnight.
- Drain the dal and discard the water. Add the dal to a blender or grinder and grind it to a smooth paste, adding a little water as needed.
- Transfer the batter to a bowl and add the salt, hing, cumin seeds, curry leaves, black pepper, and green chilies. Mix well.
- Heat oil in a deep pan or wok for deep-frying over medium heat. Check the temperature by dropping a small piece of batter; it should sizzle and rise immediately.
- Wet your hands and take a small portion of the batter. Shape it into a donut-shaped fritter with a hole in the center.
- Carefully add the vada to the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
- Remove excess oil.
- Serve hot with sambar and chutney.
- For a fluffier vada, soak the dal for a longer period of time.
- Make sure the oil is hot enough before adding the vada to prevent it from becoming soggy.
- You can adjust the amount of spices to your taste.
- Medu vada can be stored in an airtight container at room temperature for up to 2 days. Reheat in a pan or oven before serving.