Medu Vada

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20

Ingredients

Serves 4

  • White Urad Daal: 1.5 cups

  • Salt: 1 Teaspoon/as per taste

  • Green Chilies: 4 (Chopped)

  • Cooking oil: 2 Cups

Directions

  • 01

    Soak the daal for at least 2 hours.

  • 02

    Drain the water completely.

  • 03

    Grind it with just 2-3 tablespoons of water in a Blender or Food Processor.

  • 04

    Cover tightly & Let it ferment overnight or 8-10 hours.

  • 05

    Add salt & green chilies.

  • 06

    Beat the batter vigorously for 2-3 minutes. It should be light & fluffy.

  • 07

    Take a tiny blob of the batter & drop it in a small bowl of water to test. If the batter sinks, beat more. If it floats immediately, you are good to go.

  • 08

    Heat enough oil in a large wok for deep frying.

  • 09

    Keep a medium bowl of water on the side. Wet your hands lightly.

  • 10

    Take a lemon size blob of the batter in your right hand.

  • 11

    Then transfer it to your left wet palm.

  • 12

    Dip your right index finger in the water & make a hole in the middle of the blob.

  • 13

    Now wet your right hand & transfer the blob to your right hand.

  • 14

    Slide it gently into the hot oil. Repeat.

  • 15

    Tip: Fry the Vadas in batches. 5-6 per batch depending upon the size of the wok. Turn them a few times until the vadas are crisp & golden.

  • 16

    Enjoy hot dunked in Sambar & Coconut Chutney on the side.

  • 17

    Note: 1.During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.

  • 18

    Note: 2.The oil should be very hot in the beginning. To check if the oil is ready or not, drop a tiny blob of the batter into the oil. It should float immediately & fluff up. Reduce the heat to medium as soon as one batch is in the wok. For the next batch, the heat should be high again.

  • 19

    Note: 3.If you are in a hurry & do not want to wait until the batter ferments, then add 1/4 teaspoon of baking powder to the batter. Whisk vigorously for 5-6 minutes. Then follow the same steps as above. I personally prefer a well fermented batter because it tastes much better.

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