hanukirasoi

Medu Vada is one of the traditional south Indian recipe. It is generally eaten as breakfast or a snack. Medu vada’s are prepared from urad dal or black lentil. Urad dal is soaked in enough water for atleast 2-3 hours and ground to a paste then fry, crispy from outside and soft from inside. A perfect breakfast recipe if served with sambhar and as snack if served with coconut chutney.

Whenever I make dosa I use to soak extra urad dal to prepare medu vada. My son love to have them with ketchup in the lunch box.

Lets start with the recipe..

Ingredients :

• 1 cup urad dal (split black lentils)
• 2 green chilies (finely chopped)
• 8-10 curry leaves (kadi patta)
• 1 tsp ginger (chopped)
• salt to taste
• oil for frying

Method :

• Clean, wash and soak the urad dal in enough water for at least 2 hours.
• Drain water from urad dal. Now add green chilies, curry leaves, ginger, add little water and blend in a mixer to a smooth batter.
• Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
• Wet your hands.
• Take a portion of the mixture in your hand.
• Make a hole in the centre with your thumb.
• Heat oil in a kadhai and drop the vada in oil.
• Deep fry the medu vada till both sides turn golden brown in colour on a medium flame.
• Repeat with the remaining batter to make more medu vadas.
• Drain on absorbent paper. Serve hot medu vada with fried coconut chutney and sambhar.

Tip :  Make sure you fry vadas on a medium flame to cook properly from inside. If you fry the vadas on hot flame they will quickly get brown from outside but will remain uncooked from inside.

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