Medu vada (ulundu vadai) is a traditional dish from South Indian cuisine served with coconut chutney and Vegetable Sambar as a popular breakfast in most Indian restaurants. This crispy deep-fried snack is made from urad dal (black gram lentils) and a few basic spices like black peppercorns, curry leaves, and green chillies. The process of making hotel-style vadas at home is not difficult once you know the trick to get the perfect consistency of batter. Let’s make it.
Ingredients Required:
Urad dal – 1cup
Salt – 2tsp
Onion -1
Green chilli -4
Curry leaves -2stems
Pepper corn -10 to 15 based on your taste
Cumin seeds – 1tsp
Oil – for frying 250 ml
Steps:
Soak the urad dal in water for 2 hrs. More soaking will give better and smooth batter. I usually soak for the whole night if it is for break fast, for evening snack soak from morning.
Add salt in the soaked urad dal and grind it using mixer grinder or blender. If it is wet grinder it would be perfect. Do not add water initially.
Make it thick batter. If required add water only 2 to 3 spoons each time when you are checking the batter consistency.
Add fined chopped onion, green chilli, curry leaves in to the batter.
Add cumin seeds in the batter.
Crush the pepper and add in the batter.
Heat the oil in the frying pan. Usually I used to heat oil simultaneously while preparing the batter. So that time will be saved.
Put the mixed batter in the oil and fry until golden color. 2spoon of batter would required for each vada.
Today i am not putting center whole for vada. Usually medu vada will fry good if we put whole in the center.
Take a two spoon quantity of batter in your four finger put whole in the center using thumb finger and put the batter into the oil. For each vada you should dip your hand with the cold water.
Hope enjoyed vada.