Vada recipe

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