Crisp and fluffy Medu vada recipe
Medu Vada, a beloved South Indian snack, has captured the hearts and taste buds of food lovers around the world. These golden, crispy, and savory fritters are a staple in South Indian cuisine and are often served as a breakfast item or a tea-time snack. With a history that dates back centuries, Medu Vada has evolved into a versatile dish that pleases both traditionalists and modern foodies.
The origins of Medu Vada can be traced back to ancient India, where it was first mentioned in early Sanskrit texts. Over the centuries, it has undergone numerous transformations, but its essence has remained constant. Originally prepared as a simple, fried lentil dumpling, Medu Vada has evolved into a gourmet delight with various regional adaptations.
What is Medu Vada?
Medu vada is a popular South Indian snack and breakfast item known for its distinctive doughnut-like shape, crispy exterior, and soft, fluffy interior. Made from a batter of urad dal (split black gram), which is soaked and ground into a thick paste, and then deep-fried until golden brown. The batter is seasoned with ingredients like green chilies, curry leaves, ginger, onions, and salt to enhance its flavor.
Medu Vada is a delicacy in South Indian cuisine and is often served with accompaniments such as coconut chutney and sambar. Its name, "Medu," originates from the Kannada word "Medu," meaning soft, which accurately describes the vada's tender and airy texture on the inside. This dish is enjoyed not only in South India but also across the country and in various parts of the world.
- Coconut Chutney: This is a classical accompliment provide a creamy and slightly spicy contrast to the vada.
- Sambhar: A tangy and spicy lentil soup with vegetables, Sambar pair extremly well with it. You can either dip or pour sambar over the vada.
- Tomato Chutney, Mint Chutney and Tmarind chutney are also goes fantastic with medu vada.
- Some south Indian pickles like mango, lemon also goes well as a side dish and provide an extra punch of flavour.
- Start with very little ice cold water
- Scrape off the sides and grind
- Add water after every 2 - 3 spins and keep wiping the sides of the grinder.
- Keep the ground dal batter in a bowl and beat with your hand or spatula in one direction to make fluffy.
Steps to make medu vada recipe
- Soak the urad dal for at least 3 - 4 hours to make them soft for easy grinding.
- While making the batter use minimum amount of water as required 3 - 4 drops.
- Make sure the batter is thick enough to hold as thin batter will absorb oil while frying.
- You can add small amount of rice flour into the batter to make them more crisp.
- You should beat the batter in one direction ( either clockwise or anti clockwise) for 40 to 50 seconds to push sone air to make more fluffy. If using wet grinder then don't need to do this.
- Fry the vada in medium heat flame hot oil. High heat flame oil will cook them from outside not from inside. The resulting vada will not become crisp.
- Toor dal or a combination of masoor dal, toor dal and moong dal .
- Preferred vegetables are drumsticks, red pumpkin and eggplantS.
- For tempering (tadka) a curry leave, mustard seeds, methi seeds and 1 or 2 broken dried red chillies.
- Other ingredients are sambar masala powder, tamarind, red chilli powder, turmeric powder, hing powder, jaggery and salt.
Medu vada recipe video
- 2 cups urad dal ( split black gram)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns ( crushed)
- 1 sprig curry leaves (chopped)
- 2 green chillies ( chopped)
- 1/4 cup chopped fresh coconut pieces
- 1 medium onion chopped ( optional)
- Salt as per taste
- Oil for deep frying
- Soak the urad dal for 3 - 4 hours or overnight. Grind them to a smooth batter. If required add little ice cold water.
- Add cumin seeds, crushed black peppercorns, curry leaves, green chillies, coconut pieces and salt. Give everything a good mix.
Making medu vada
- Heat oil in a kadai or deep vessel pan in medium flame heat. Once the oil become hot lower the flame to low.
- Take a bowl of water and apply some water on one hand from the bowl. Take some batter with the wet hand and roll to give a round shape. With the thumb make a whole in the centre and give the wada its shape like a doughnut.
- Add or slip the wada into the hot oi carefully. Once the vada become slightly golden then turn over and fry further. Similarly a fry the remaining vada.
- When they become crisp golden from all sides remove on a kitchen tissue to remove any excess oil.
- Serve them hot with sambar and coconut chutney.