Vada recipe | Medu vada
Summary Not available
- 1 cup dal )
- salt )
- cold water
- Oil
- 5 teaspoon corn )
- 2 chilies )
- 4 )
- 1 sprig leaves )
- 5 teaspoon seeds )
- 1 teaspoon ginger
Preparation Wash dal several times and soak in lot of water for at least 4 to 5 hrs
Drain the water completely and transfer the dal to a mixer grinder jar
If you have a wet grinder, you can use it
Sprinkle 3 tablespoons water
Next add salt and start grinding
Next scrape off the sides and then grind again
Whenever needed sprinkle only as much as 1 ½ tsps
Ice cold water evenly
Again continue to grind to a coarse thick batter
Ensure your grinder does not become hot
Sprinkle water
Grind again till the batter looks fluffy and white
Transfer this to a bowl
Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds
Test the batter if it is aerated well
Drop a small batter ball in bowl full of water
The ball has to float meaning it is light
This is needed to get fluffy medu vada
If the batter doesn’t float well, means either the batter is runny or is not aerated well
Read the notes below to know what to do with runny batter
If the batter is in right consistency still it is not floating well
Then beat the batter once more
Add crushed pepper, cumin, ginger,scurry leaves, green chilies and onions
Mix everything well
How to make medu vada Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough
Drop a small amount of batter to check if the oil is hot
The batter raises if the oil is hot enough
Dip your fingers in water or oil to moisten your fingers
Water should not be dripping
Take small portions of batter
Shape to a ball, slightly flatten with thumb
Dip the thumb in water, again no dripping water
Make a hole in the center
Gently slide the vada in the hot oil by gently shaking off the fingers
Or place the ball on a greased sheet
Flatten it slightly and make a hole in the centre
If the oil becomes too hot, regulate the flame to medium
Moisten your fingers again
Lift the corner part of the sheet and transfer the vada on to your fingers
Then drop it just by shaking your fingers
Fry medu vada till they turn golden on both sides
Make them and fry them in batches till you use up all the batter
In between every batch, wait till the oil heats up, if not hot
Serve medu vada with coconut chutney or tiffin sambar
No extra notes