Medu Vada
Medu Vada is a beloved South Indian delicacy that combines a crisp exterior with a soft, fluffy center, offering a wonderful medley of textures and flavors. Made from ground urad dal and enhanced with aromatic curry leaves, pungent ginger, spicy green chilies, and a hint of black peppercorns, this traditional recipe creates a savory doughnut-like fritter that is irresistibly delicious. The batter is expertly shaped by hand into its iconic round form with a central hole, then deep-fried to golden perfection. Ideal for pairing with tangy coconut chutney or hearty sambar, Medu Vada makes for a comforting breakfast or snack. This dish is known for its gluten-free recipe and use of classic Indian spices like asafoetida, ensuring an authentic and wholesome experience. Simple yet deeply satisfying, Medu Vada is a must-try for anyone exploring South Indian cuisine. Prepare to savor the crispy goodness with every bite!
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Recipe Information
Ingredients
- 250 grams Urad dal
- 2 pieces Green chili
- 1 tablespoon Ginger
- 10 leaves Curry leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 1 pinch Asafoetida (Hing)
- 100 milliliters Water
- 500 milliliters Oil
Instructions
Rinse urad dal under running water until the water runs clear. Soak the urad dal in enough water for 2 hours.
Drain the soaked urad dal and add it to a blender. Grind it into a smooth batter using water, adding a little at a time. The batter should be thick, smooth, and fluffy.
Transfer the batter to a mixing bowl. Finely chop the green chilies and curry leaves. Peel and grate the ginger.
Add the green chilies, grated ginger, curry leaves, black peppercorns, salt, and asafoetida to the batter. Mix well to incorporate all the ingredients evenly throughout the batter.
Heat oil in a deep frying pan over medium heat. The oil should be hot, around 350°F (175°C), for the vadas to be crispy.
Wet your hands slightly, take a small portion of the batter, and shape it into a ball the size of a lime. Flatten it slightly and use your thumb to make a hole in the center.
Gently slide the prepared vada into the hot oil. Be careful to not overcrowd the pan, as this will lower the oil temperature.
Fry the vadas on medium heat until they turn golden brown and are crisp on the outside. Turn them occasionally so they cook evenly on all sides.
Once done, remove the vadas from the oil and drain them on a paper towel to remove excess oil.
Serve hot with coconut chutney or sambar for a delightful snack.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 0.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
