Medu Vada / Mendu Vada made with urad dal. This vada is shaped like doughnut with a hole in the middle. It is the most common vada type throughout South India and most recognized throughout India. Medu Vada is traditional south Indian dish which can be served as a main course, side dish or snack. They are crispy from outside and soft from inside. They are served with Sambhar and Chutney or with the rasam.
Important Notes :-
1. Do not soak urad dal more than 3 hours. If it is delayed, keep urad dal in the fridge until you are ready to grind.
2. Do not add salt while grinding. Add salt just before frying the vada.
3. Never add all the water at a time while grinding. Add water gradually.
4. To check the right consistency of vada batter, drop a small ball of batter in a bowl of water. It should float to some extent.
5. Whip the batter with your hand for about 2 to 3 minutes to make it more fluffy and aerated. (Refer Video). Most important step.
[ot-video type=”youtube” url=”https://youtu.be/7BVOuU0Tc9I”]
6. I don’t have vada maker for making the vada. I mould Medu Vada by Applying wet Hand first and putting batter onto the back of steel bowl, make a hole in the center, face bowl towards the oil, drop it in the hot oil by shaking bowl gently. Checkout video below.
[ot-video type=”youtube” url=”https://youtu.be/6FehGtcXPFg”]
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7. You can add ginger chili paste, cumin seeds, cilantro/coriander. But I made plain Medu Vada.
8. Fry vada over medium high heat. Not on high heat. If the oil is very hot, the vada will not cook through.
This recipe will make 10 – 12 vadas.
Soaked Urad dal – 1 cup (2 to 3 hours)
Salt to taste
Oil for frying
1. Drain all the water from the soaked urad dal. Take urad dal in to the blender jar.
2. Grind it in to a thick paste. Use very little water if needed.
3. Take it out into a mixing bowl. Whip the batter with your hand for about 2 to 3 minutes. Just like shown in the video. Add Salt.
4. Heat oil in a pan for frying the vada over a medium high heat.
5. Take a steel bowl. Apply some water on the back side of bowl. Place some batter onto the bowl. Dip finger in a water, make a whole in the centre, face bowl towards the oil, drop it in the hot oil by shaking bowl gently.
6. Fry Vada from both the sides to golden brown. Take them out over paper towel to drain access oil.