Medu Vada’s are crispy yet soft, doughnut shaped, savory lentil fritters. This south Indian breakfast dish is eaten with coconut chutney and Sambar.
- Cooking time- 30 minutes
- Pre-Soak lentils – 2hrs
- Serves- 8 people
Ingredients
- Urad Dal/ Split black lentil – 2 cups
- Ginger – 1.5 inches , chopped
- Green chilies- 3, chopped
- Black Pepper- 1 table spoon
- Salt- to taste
- Baking soda- ½ tsp
- Onion-1, finely chopped
- Cilantro – ¼ cup – finely chopped
- Oil
Preparation
- Soak the urad dal in water overnight or at least for 2 hrs.
- In a blender add the chopped ginger, green chilies and the soaked urad dal and blend to rough paste. Avoid use of much water in the grinding process.
- Add finely chopped onions, cilantro, black pepper and salt to the lentil paste.
- Make donut shapes and drop in warm oil.
- Fry on both sides to crisp vadas
- Serve with coconut chutney and sambar.
Tips
If batter gets thin due to excess water when grinding the lentils, add urad flour or rice flour to the batter to help make the doughnut shaped vadas. If the doughnut vadas are not retaining shape. Just make vada balls and simplify the process.
