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
  1. Preparation Wash dal several times and soak in lot of water for at least 4 to 5 hrs

  2. Drain the water completely and transfer the dal to a mixer grinder jar

  3. If you have a wet grinder, you can use it

  4. Sprinkle 3 tablespoons water

  5. Next add salt and start grinding

  6. Next scrape off the sides and then grind again

  7. Whenever needed sprinkle only as much as 1 ½ tsps

  8. Ice cold water evenly

  9. Again continue to grind to a coarse thick batter

  10. Ensure your grinder does not become hot

  11. Sprinkle water

  12. Grind again till the batter looks fluffy and white

  13. Transfer this to a bowl

  14. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds

  15. Test the batter if it is aerated well

  16. Drop a small batter ball in bowl full of water

  17. The ball has to float meaning it is light

  18. This is needed to get fluffy medu vada

  19. If the batter doesn’t float well, means either the batter is runny or is not aerated well

  20. Read the notes below to know what to do with runny batter

  21. If the batter is in right consistency still it is not floating well

  22. Then beat the batter once more

  23. Add crushed pepper, cumin, ginger,scurry leaves, green chilies and onions

  24. Mix everything well

  25. How to make medu vada Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough

  26. Drop a small amount of batter to check if the oil is hot

  27. The batter raises if the oil is hot enough

  28. Dip your fingers in water or oil to moisten your fingers

  29. Water should not be dripping

  30. Take small portions of batter

  31. Shape to a ball, slightly flatten with thumb

  32. Dip the thumb in water, again no dripping water

  33. Make a hole in the center

  34. Gently slide the vada in the hot oil by gently shaking off the fingers

  35. Or place the ball on a greased sheet

  36. Flatten it slightly and make a hole in the centre

  37. If the oil becomes too hot, regulate the flame to medium

  38. Moisten your fingers again

  39. Lift the corner part of the sheet and transfer the vada on to your fingers

  40. Then drop it just by shaking your fingers

  41. Fry medu vada till they turn golden on both sides

  42. Make them and fry them in batches till you use up all the batter

  43. In between every batch, wait till the oil heats up, if not hot

  44. Serve medu vada with coconut chutney or tiffin sambar

No extra notes


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