Medu Vada Recipe | Urad Dal Vada Recipe
Medu vada also known as urad dal vada is a crispy, soft, fluffy snack dish made with skinless split black gram. These are popularly known as vada sambar.
Ingredients
- 1 cup Urad Dal (Skinned Split Black Gram)
- 3 cups Water, for soaking the dal
- 1 teaspoon Cumin Seeds (Jeera)
- 6-8 Curry Leaves, roughly chopped
- 3-4 Green Chillies, finely chopped
- 1 teaspoon Ginger, chopped
- 1/4th teaspoon Hing (asafoetida)
- Salt to taste
- Oil, for deep frying
Instructions
- Soak urad dal overnight or for 6-7 hours.
- Once soaked, drain the water and wash it with fresh water.
- Add the soaked urad dal to a blender.
- Now add little water at a time, and blend it to a smooth paste. Blending this dal takes time, we need thick paste here, so adding water little by little we need to make a fine paste.
- Urad dal paste (black gram paste) is ready.
- Add roughly chopped ginger, cumin seeds, green chillies, and 6-7 curry leaves.
- Add salt to taste and hing (asafoetida). For gluten-free vada, skip adding hing.
- Mix the batter well and whisk it for a couple of minutes so the batter gets nicely aerated and the vadas become light crispy and fluffy.
- Meanwhile, in a kadai heat oil for the vadas to deep fry.
- Apply water to your plam and take a ball of this urad batter. Using your thumb make a hole in the centre.
- Gently drop the vada into the hot oil. Do not overcrowd.
- Fry the medu vada from both sides till they are golden brown in colour. Keep the flame on medium. Fry the remaining vadas in the same manner.
- Delicious crispy, fluffy medu vadas are ready. Serve with hot sambar, rasam along with coconut chutney and coffee by the side!
