Indulge in the crispy, golden-brown goodness of Medu Vada, a popular South Indian snack that will transport your taste buds to the vibrant streets of India. These deep-fried lentil fritters boast a crunchy exterior and a soft, fluffy interior, making them a perfect accompaniment to a hot cup of masala chai or a delectable addition to any meal. With this simple recipe, you can recreate this beloved dish right in your own kitchen!
Crispy Medu Vada: South Indian Delight
Rated 5.0 stars by 1 users
Category
Snack
Servings
4
Prep Time
4 hours
Cook Time
30 minutes
Indulge in the crispy, golden-brown goodness of Medu Vada, a popular South Indian snack that will transport your taste buds to the vibrant streets of India. These deep-fried lentil fritters boast a crunchy exterior and a soft, fluffy interior, making them a perfect accompaniment to a hot cup of masala chai or a delectable addition to any meal. With this simple recipe, you can recreate this beloved dish right in your own kitchen!
Author:Sindhu
Ingredients
-
1 cup urad dal (split black gram lentils)
1 small onion, finely chopped
2-3 green chilies, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons fresh coriander leaves, chopped
-
1 teaspoon whole black peppercorns, crushed
Salt to taste
Oil for deep frying
Directions
Rinse the urad dal thoroughly under running water and then soak it in enough water for about 3-4 hours. This will help soften the lentils for easy grinding.
After the lentils have soaked, drain the water and transfer them to a blender or food processor. Grind them to a smooth paste, adding minimal water if required. The batter should be thick and fluffy.
Transfer the batter to a large mixing bowl and add chopped onions, green chilies, grated ginger, coriander leaves, crushed black peppercorns, and salt. Mix everything well to ensure the ingredients are evenly distributed.
Heat oil in a deep pan or kadai over medium heat for deep frying.
Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a round ball, then flatten it slightly to form a disc shape. You can make a hole in the center of the vada for even cooking.
Gently slide the prepared vada into the hot oil, frying a few at a time. Allow them to cook until they turn golden brown and crispy on both sides, turning occasionally for even frying. Remove the vadas from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
Repeat the process with the remaining batter until all the vadas are fried to perfection.
Serve the hot and crispy Medu Vadas with coconut chutney, sambar, or your favorite dipping sauce.
Recipe Note
For
a variation, you can add finely chopped curry leaves or grated coconut to the
batter for additional flavor.