Medu Vada

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Rinse the split black gram thoroughly under cold water, then soak it in fresh water for at least 3 hours, or preferably overnight.

   Omtrent 10 min

   Kokkens tips: Soaking helps the lentils soften and grind easily.

2. 2

   Drain the soaked split black gram completely. Transfer it to a blender or food processor along with a small amount of water.

   Omtrent 5 min

   Kokkens tips: Use water sparingly to achieve a thick, smooth batter.

3. 3

   Grind until you have a very smooth, thick, and fluffy batter. The batter should be able to hold its shape.

   Omtrent 5 min

   Kokkens tips: If the batter is too thin, the vadas will absorb too much oil and be soggy.

4. 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.

   Omtrent 5 min

   Kokkens tips: The rice flour helps make the vadas crispy.

5. 5

   Heat the oil for frying in a deep pan or kadai over medium heat until it reaches about 175°C (350°F).

   Omtrent 5 min

   Kokkens tips: To test the oil, drop a small piece of batter; it should sizzle and rise immediately.

6. 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.

   Omtrent 5 min

   Kokkens tips: Working with wet hands prevents the sticky batter from clinging.

7. 7

   Carefully slide the shaped vadas into the hot oil. Do not overcrowd the pan; fry them in batches to maintain oil temperature.

   Kokkens tips: Overcrowding can lower the oil temperature, leading to greasy vadas.

8. 8

   Fry the vadas until they are golden brown and crispy on all sides, turning occasionally. This usually takes 3-5 minutes per batch.

   Omtrent 10 min

   Kokkens tips: Ensure the vadas are cooked through to avoid a raw center.

9. 9

   Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Kokkens tips: Serve hot with coconut chutney and sambar.