Medu Vada
These savory, crispy South Indian-style lentil fritters are soft on the inside and crunchy outside. They are traditionally shaped like doughnuts and served with chutney and sambar for breakfast or as a snack.
An original recipe by Forkin
- Total time
- 3 hr 35 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
- 1 cupsplit black gram (urad dal), skinned and split
- 0.5 cupwater
- 1 tbspginger, finely chopped
- 1 pcsgreen chili, finely chopped
- 10 pcscurry leaf, finely chopped
- 1 tspblack peppercorn, crushed
- 1 tspsalt
- 1 tbsprice flour
- 4 cupoil, for frying
Equipment
deep pan · slotted spoon · paper towels · bowl · food processor · blender
The method
Step by step
- 1
Rinse the split black gram thoroughly under cold water, then soak it in fresh water for at least 3 hours, or preferably overnight.
About 10 min
Cook’s note: Soaking helps the lentils soften and grind easily.
- 2
Drain the soaked split black gram completely. Transfer it to a blender or food processor along with a small amount of water.
About 5 min
Cook’s note: Use water sparingly to achieve a thick, smooth batter.
- 3
Grind until you have a very smooth, thick, and fluffy batter. The batter should be able to hold its shape.
About 5 min
Cook’s note: If the batter is too thin, the vadas will absorb too much oil and be soggy.
- 4
Transfer the batter to a large bowl. Add the chopped ginger, green chili, curry leaves, crushed black peppercorns, salt, and rice flour. Mix everything well.
About 5 min
Cook’s note: The rice flour helps make the vadas crispy.
- 5
Heat the oil for frying in a deep pan or kadai over medium heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: To test the oil, drop a small piece of batter; it should sizzle and rise immediately.
- 6
Moisten your hands with water. Take a small portion of the batter, about the size of a golf ball, and flatten it slightly. Make a hole in the center with your thumb to create the traditional vada shape.
About 5 min
Cook’s note: Working with wet hands prevents the sticky batter from clinging.
- 7
Carefully slide the shaped vadas into the hot oil. Do not overcrowd the pan; fry them in batches to maintain oil temperature.
Cook’s note: Overcrowding can lower the oil temperature, leading to greasy vadas.
- 8
Fry the vadas until they are golden brown and crispy on all sides, turning occasionally. This usually takes 3-5 minutes per batch.
About 10 min
Cook’s note: Ensure the vadas are cooked through to avoid a raw center.
- 9
Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Cook’s note: Serve hot with coconut chutney and sambar.
Keep it good
Store leftover medu vada in an airtight container in the refrigerator.
Reheat in an oven or air fryer until crispy and warmed through.