Print
Medu Vada or Uzhunnu Vada

Medu Vada

Crispy  doughnut  shaped   fritters made  with seasoned  black gram (lentil) batter. 

Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 3 hours
Total Time 35 minutes
Servings 4
Author Syama

Ingredients

  • 1 C Urad Dal Notes
  • Water As Needed To Soak

Seasonings

  • 1/2 Tsp Minced Ginger
  • 2 Tbsp Onions Finely Chopped
  • 5- 6 Black Pepper Corns Crushed
  • 1 Pinch Asafoetida Optional
  • Salt To Taste
  • 3-4 Curry Leaves Torn

Other Ingredients

  • 2-3 Tbsp Cold Water
  • Oil To Fry

Instructions

  1. Soak the  urad dal in plenty of  water  and  for  at  least  3  hours.

Make the batter

  1. Drain the soaked urad dal and grind into a smooth paste in a blender using as little water as necessary (2 to 3 tablespoons of  chilled water). If the  blender  seems   to heat up  turn off  the  machine and  let  it  cool  before proceeding.  

  2. The process of grinding incorporates air into the batter making it light and fluffy like whipping cream. Drop a  little batter in  a  bowl  of  water.  The  batter   should  float.   

  3. Transfer to a mixing bowl and add the chopped onions, pepper, curry leaves, ginger , asafoetida and salt to it . Mix well, taste and adjust salt as necessary. 

Fry

  1. Pour oil into a  frying pan   covering  the bottom  by about  1 inch.   Heat  the oil  to almost  its  smoking  point.  Drop  a  little  bit  of  batter  into the hot  oil , if  it  sizzles and   floats to top the  oil is   ready  for  frying. 

  2.  Wet the fingers and scoop a lemon sized  ball of batter. Make a small hole in the center and slip it into the waiting oil . Repeat and make a few more vadas.  (see pictures above)

  3. Keep the heat at medium to medium low and fry the vadas turning a 2 to 3 times to brown all sides evenly.  

  4. When all sides are light brown , take off the oil using a slotted spoon and drain on kitchen towels.   Repeat the process until all the batter is used up.

  5. Serve wit coconut chutney or sambar.

Recipe Notes