Medu Vada
The golden ring of urad-dal fritter — crisp outside, lacy soft inside, lightly spiced with ginger and peppercorns. The classic breakfast partner for sambar and chutney.
Per serving
Ingredients
- 1 cupUrad dal (whole white)
- 2Green chillies, finely chopped
- 1 tbspGinger, finely chopped
- 1/2 tspBlack peppercorns, crushed
- 10Curry leaves, chopped
- 2 tbspCoriander leaves, chopped
- 2 tbspOnion, finely chopped (optional)
- 1 tspSalt
- a pinchAsafoetida (hing)
- 1 tbspRice flour (optional, for crispness)
- as neededOil, for deep frying
Method
- 1
Wash and soak urad dal in plenty of water for 3-4 hours. Drain well.
- 2
Grind the drained dal with as little water as possible (1-2 tbsp at most) to a smooth, fluffy white batter. The batter should hold a soft peak.
- 3
Transfer to a bowl. Beat with hand for 30 seconds — this aerates the batter and gives the vada its light texture.
- 4
Fold in green chillies, ginger, peppercorns, curry leaves, coriander, optional onion, salt, hing and rice flour.
- 5
Heat oil in a kadai to 170°C. Wet your palm with water, take a lemon-sized portion of batter, flatten, and poke a hole in the centre to make a doughnut shape.
- 6
Slide the vada off your palm into the hot oil. Fry in small batches, turning, until deep golden and crisp all over, 3-4 minutes.
- 7
Drain on paper and serve immediately with sambar and coconut chutney.