Crispy Medu vada recipe fried with dough nuts which are made from black grams, herbs, coconut and spices. These dal vada recipes are also known as Garelu in Andhra, Uzhunnu Vada in Kerala and Medhu Vadai in Tamil Nadu.
Prep Time: 4 Hours
Cook Time: 40 Minutes
Total Time: 4 hours 40 minutes
Cuisine: South Indian
Course: Breakfast, Snacks
Medu Vada recipe Incredients
2 cups urad dal
1 tbsp cumin seeds
1 tbsp black peppercorns, whole or crushed
1 or 2 sprig curry leaves, chopped
1 medium onion, finely chopped
1 or 2 green chilies, chopped
1 tbsp finely chopped ginger
⅓ cup chopped coconut pieces, optional
few sprigs of coriander leaves, chopped
salt to taste
oil for deep frying
some water if needed to grind the batter
Medu Vada Recipe Instruction
Making Medu Vada Batter
Soak the urad dal for 4 hours or overnight. Grind the soaked dal to a smooth batter with little water if required.
If the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. Otherwise, also you could add some semolina to the batter. Add the spices, herbs, onions, and salt. Mix well.
Take a bowl of water. Apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. Give it a round shape.
With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
Making Medu Vada
In a kadai heat oil. Keep the flame to medium. Once the oil becomes hot, slid the vada into the hot oil.
Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry. Fry them till crisp and golden. The oil should be not very hot, but medium hot.
You want the vadas to be cooked from inside. Very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. Less hot oil will make the medu vada to absorb too much oil. Even if the batter is thin then also the medu vadas will absorb too much oil.
Fry all the medu vada this way till they become evenly browned and crisp. Drain them on kitchen tissue to remove excess oil. Serve the medhu vadai, hot or warm with sambar and coconut chutney.