Vada or meduvada, ulundu vada, urad dal vada, as you may call it, is actually a popular South Indian snack or breakfast food. No South Indian menu is considered complete without medu vada.
It is made from urad dal which is soaked overnight or for 4-5 hours. It is then drained and ground to a paste with minimum amount of water. The consistency of the ground dal should be neither thin nor be very thick. If it is thin, it will absorb lot of oil and if it is too thick, then the vadas will turn out to be hard.
If we beat the batter well, soft and fluffy vadas are formed. A simple test to check the consistency and w perfect and will make soft and spongy vhether it is beaten perfectly well, is to drop a pinch of batter in a cup of water. If it holds its shape and floats on water, that means it is perfect and will make soft and spongy vadas.
Traditionally vadas have doughnut shape and are about 5-8 cm in size. But you can shape it according to your convenience.
Medu Vada Ingredients
|Urad dal||1 cup|
|Cumin seeds||½ teaspoon|
|Curry leaves||few sprigs|
- Wash and soak urad dal in sufficient amount of water overnight or 4-5 hours.
- Drain dal completely and keep water aside.
- Grind dal, ginger and chilies in a mixie jar to a smooth paste. It is better if you grind dal in 2-3 batches. If required add small quantity of water.
- Add salt, asafetida, cumin seeds, chopped curry leaves and beat well with a whisker till it becomes fluffy.
- Heat oil in a wok to medium heat.
- To make doughnut shaped vadas, wet your palm with water. Take a spoonful of batter on your palm and with the help of thumb make a hole in the center and slid in the medium hot oil.
- If you find it difficult to make doughnut shape, dip a spoon in water and then take spoonful of batter and slid in the oil.
- Fry till golden brown from all sides
- Serve hot with sambar, peanut chutney or coconut chutney.