Medu Vada Recipe || South Indian snacks

#southindianfood #meduvada #vada
Medu Vada Recipe
Medu vada is one of the South Indian fritters, prepared from urad dal, which is crispy outside, but soft inside. It has its basic black gram as an inner component. Typically, it is accompanied with coconut chutney and sambar. And it can be prepared in the following steps below.
*Ingredients:*
**Urad dal (split black gram)**: 1 cup
**Green chilies**: 1 to 2 (finely chopped)
**Ginger**: 1-inch piece (finely chopped)
*Curry leaves* - 8 to 10 (chopped)
*Coriander leaves* - 2 tbsp (chopped)
*Black peppercorns* - 1 tsp (optional)
*Asafoetida (hing)* - a pinch
*Cumin seeds* - 1 tsp
*Salt* - to taste
*Oil* - for deep frying
*Water* - as needed
*Instructions:*
1. **Soak the Urad Dal**:
Wash 1 cup of urad dal thoroughly and soak it in water for 4-5 hours or overnight.
2. **Grind the Dal**:
Soak the dal, drain it and grind into a smooth and fluffy batter with a mixer or wet grinder. Quantity of water added during grinding must be less as the dal batter should be thick and not runny.
Put the batter in a bowl; beat it well for few minutes to aerate for making vadas soft and fluffy.
3. *Prepare the Batter*
Add the chopped green chilies, ginger, curry leaves, coriander leaves, cumin seeds, black peppercorns if using asafoetida and salt to the batter and mix well.
4. Form the Vadas
Wet your hands with water take a little portion of the batter make a ball flatten it slightly and then poke a hole in the center to resemble a doughnut shape.
Or you may spread the batter on wet banana leaf or plastic, take the shape of a vada, and then slide it into your palm for frying .
5. Fry the Vadas :
Oil for deep frying in a deep frying pan or kadhai. When the oil is hot, drop the vadas into it gently.
Fry them over medium heat until they turn golden brown and crispy on both sides. Let them be well-cooked and uniform.
Take out the vadas with a slotted spoon and drain on a kitchen paper towel to remove excess oil.
6. *Serve:*
Serve these hot medu vadas with coconut chutney and sambar as a yummy snack or breakfast.
*Tips:*
The batter should not be too liquidy; the thicker the batter, the better the vada keeps its shape.
The proper beating of the batter infuses air within, and as a result, the vadas will be light and fluffy.
Wet hands ensure that the batter doesn't stick to them, so keep your hands wet while making vadas.
Enjoy crunching on your crispy and spongy medu vadas
‪@urankitchen‬