Medhu vada is a popular South Indian savory snack made from a batter of urad dal (black gram), seasoned with spices like green chilies, ginger, and curry leaves. The batter is shaped into donut-like rounds and deep-fried until golden brown and crispy on the outside while remaining soft and fluffy inside. It’s commonly served with coconut chutney or sambar, making it a delightful treat in South Indian cuisine.
Here’s a detailed recipe:
Ingredients:
- 1 cup urad dal (black gram)
- 1-2 green chilies (finely chopped)
- 1-inch piece of ginger (finely chopped)
- A few curry leaves (chopped)
- 1 tablespoon black peppercorns (crushed)
- Salt (to taste)
- Oil (for deep frying)
Instructions:
- Soaking Urad Dal:
- Rinse the urad dal thoroughly and soak it in water for about 3-4 hours. This helps in softening the dal for a smooth batter.
- Drain and Grind:
- After soaking, drain the water completely from the dal. Transfer the dal to a blender or wet grinder.
- Grind it to a smooth, thick batter. You may add a few tablespoons of water sparingly if needed, but avoid adding too much water; the batter should be thick.
- Add Seasonings:
- Transfer the batter to a mixing bowl.
- Add finely chopped green chilies, ginger, chopped curry leaves, crushed black peppercorns, and salt to the batter.
- Mix the batter and seasonings thoroughly until well combined.
- Prepare for Frying:
- Heat oil for deep frying in a kadai (wok) or deep pan over medium heat. The oil should be hot but not smoking.
- Shape the Vadas:
- Keep a bowl of water nearby to wet your hands. This prevents the batter from sticking to your hands.
- Take a small portion of the batter in your palm. Flatten it slightly and make a hole in the center to form the vada shape.
- Carefully slide the vada into the hot oil.
- Fry to Golden Brown:
- Depending on the size of the kadai, you can fry 3-4 vadas at a time.
- Fry them on medium heat, turning occasionally to ensure even cooking.
- Fry until they turn golden brown and crisp on all sides.
- Drain and Serve:
- Once done, use a slotted spoon to remove the vadas from the oil.
- Place them on paper towels to drain excess oil.
- Serve Hot:
- Serve medhu vadas hot with coconut chutney, sambar, or a side of your choice.
Tips:
- Ensure the oil is at the right temperature before frying; if it’s too hot, the vadas might brown quickly on the outside but remain uncooked inside.
- The consistency of the batter is crucial for fluffy vadas. It should be smooth and thick.
- If you prefer, you can add a few tablespoons of rice flour to the batter for extra crispiness.
Enjoy making and savoring these delicious South Indian medhu vadas!
