MEDU VADA

                                                         MEDU VADA

                                                         (Yield: 12 to 15 Meduvada)     

Medu vada is a traditional and very popular south Indian appetizer. It’s a favorite South Indian breakfast (Tiffin) item. Made from spiced ground Urad dal batter.

INGREDIENTS:

·      ¾ cup Urad Dal (Split Black Gram)

·      ½ cup Onion or Shallots, finally chopped (OPTIONAL)

·      ½ tsp. Cumin Seeds, rub between palms before adding

·      ½ tsp. Black Pepper Corns, coarsely crushed OR ¼ tsp. Black Pepper Powder

·      5-6 Green Chilies or as per taste, chopped

·      2 T Coriander Leaves, chopped

·      1” Ginger, grated (Grate through the big holes on the grater)

·      7-8 Curry leaves, chopped into small pieces

·      Pinch Asafoetida

·      Salt as per taste

·      Oil for deep frying

LET’S PREPARE:

Wash urad dal to remove loose white powder from it.

Soak urad dal in enough water for overnight or for at least 4-5 hours.

DRAIN WATER AND GRIND URAD DAL INTO COARSE TO FINE PASTE IN FOOD PROCESSOR WITHOUT ADDING WATER, IF NECESSORY ADD VERY LITTLE WATER. (Make sure batter is not too loose and runny)

Whisk the ground dal with your hand (OR with spoon) to make it light and fluffy. To check if its fluffy enough, drop a small ball of whipped batter in a cup filled with water, if ball floats over water surface, then it is well aerated, but if it sinks in the bottom then it needs to whisk some more.

Combine all remaining ingredients with ground dal batter and mix well.

Meanwhile heat oil in frying pot over medium heat.

Cut 12” by 12” size piece of aluminum foil, fold it into half, and again fold it in half to get 6” by 6” size thick foil piece. (OR use thick plastic piece)

Hold this aluminum foil piece in one of your palm.

Spread generous amount of oil on aluminum foil piece.

Scoop out batter with ice-cream scoop and put it on the foil and give it a round shape.

Have 1-cup water filled in bowl on a side to wet your fingers.

Wet your index finger in water and make uniform hole with the wet index finger in the center of medu vada.

Wet your entire fingers in water and flip medu vada on your wet fingers from aluminum foil.

CAREFULLY flip medu vada from your wet fingers into hot oil. (DON’T BURN YOUR FINGERS)

Fry the medu vadas over medium heat until golden brown on both the side and crispy.

Fry 2-3 medu vada at a time.

Drain on paper towel to absorb extra oil.

Repeat this process for remaining medu vada batter.

Serve hot medu vada with coconut chutney or with Rasam or with Sambhar.

Enjoy…

TIPS:

If batter turns loose then add little Rice Flour. If you end up adding lots of Rice Flour then you need to add some (1/2 tsp.) Fruit Salt (Eno) to the batter otherwise Medu Vada will turn dense.Click on the link below to like my "RASOI" Page. 
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