Medu vada ; literally “soft vada” is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior.
A popular food item in Tamil cuisine from South India and Sri Lanka. it is generally eaten as a breakfast or a snack.
2. Ingredients for Medu vada/vora:–
- Urad dal (or skinned black gram) 1 cups
- Salt or to taste 1 1/4 tsp
- Water Ice Cold 1/2 cups
- Oil for deep frying 2 cups
- spices (skip if making for naivedyam):pepper corn (crushed coarsely) 1/4 tsp
- green chilies (chopped) 2-3 nos
- onions (chopped) 4 tbsp
Instructions How to make Medu vada:
3. Let’s make a Medu vada Batter first :–
- Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
- Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
- Sprinkle very little water. Next add salt and start grinding
- Next scrape off the sides and then grind again.
- Whenever needed sprinkle only as much as 1 ½ tsps Ice cold water evenly.
- Again continue to grind to a coarse thick batter.
- Sprinkle water and Grind again till the batter looks fluffy and white.
- Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
- Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
- If the batter doesn’t float well, means either the batter is runny or is not aerated well.
- If the batter is in right consistency still it is not floating well. Then beat the batter once more.
- Add crushed pepper, green chilies and onions. Mix everything well.
4. Lets make medu vada/ Vora:-
- Heat oil in a deep heavy bottom kadai or pan till hot enough.
- Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
- Dip your fingers in water or oil, we need moist fingers.
- Take small portions of batter. Shape to a ball, slightly flatten with thumb.
- Dip the thumb in water, make a whole in the center.
- Drop in the hot oil by gently shaking off the fingers.
- Or place the ball on a greased sheet. Flatten it slightly and make a whole in the centre.
- When the oil becomes hot, put on the flame to medium.
- Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it into oil.
- Fry medu vada till they turn golden on both sides.
- Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
- Serve medu vada with chutney or sambar.