Medu Vada

Cooking steps

1. Making Medu Vada Batter
2. Soak the 2 cups urad dal for 4 hours or overnight.
3. Grind the soaked dal to a smooth batter with little water as per the required consistency.
4. If the batter becomes watery, then you can add some semolina or urad dal flour to it. Elbow Pasta - Durum Wheat Semolina
5. Add 1 tbsp cumin powder, 1 tbsp crushed peppercorns, 1 or 2 curry leaves. 1 medium onion chopped, 1 or 2 green chillies, 1 tbsp finely chopped ginger and salt. Mix well. Sambar Mix Cumin Powder Coconut Green Chutney Mix Iodized Salt Fresh Ginger Onion - Organic Fresh Curry Leaves
6. Wet your hands using water and take some batter in your right hand from the bowl. Give it a round shape.
7. With one of your finger make a hole in the centre. You can also use banana leaves or zip lock bags to give the Medu Vada its doughnut shape. Banana - Raw Fresh Curry Leaves
8. Making Medu Vada
9. Heat oil in a pan and keep the flame to medium and slid the vada into the hot oil.
10. Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
11. Fry them till crisp and golden. The oil should be medium hot. You want the Vada's to be cooked from inside. Very hot oil will quickly brown the Vada's from the outside but they will remain uncooked from inside.
12. Fry all the Medu Vada this way till they become evenly browned and crisp then drain them on kitchen tissue to remove excess oil.
13. Serve the Medu Vada, hot or warm with sambar and coconut chutney. Coconut Dry