Medu vada, also known as Uddina vada in South India, is a popular savory snack from the Indian subcontinent. It is often served as a breakfast item or a snack along with chutney and sambar, a lentil-based vegetable stew.
The main ingredients include urad dal, spices like cumin seeds, black peppercorns, chopped green chilies, and curry leaves, and sometimes grated coconut or finely chopped onions. The urad dal is soaked for hours to soften, then ground into a thick batter with minimal water.
The batter is seasoned with salt, spices, and other optional ingredients. Small portions of the batter are shaped into doughnut-like rings or patties with a hole in the center and deep-fried until golden brown and crispy.
A well-made Medu vada should have a crispy exterior and soft, fluffy inside. It is typically served hot with coconut chutney and sambar, with the vada often dipping into the chutney or sambar before eating.
Variations in the recipe include adding grated vegetables like carrots or bottle gourd for added nutrition and flavor. Medu vada is a staple in South Indian cuisine and is enjoyed as a tasty snack or breakfast item.
Here’s a recipe for Medu Vada, a popular South Indian snack:
Ingredients:
– 1 cup of whole urad dal (black gram lentils)
– 2-3 green chilies, finely chopped
– 1 inch finely sliced ginger
– 1 teaspoon whole black peppercorns
– 1 teaspoon cumin seeds
– A pinch of asafoetida (hing)
– Few curry leaves, chopped
– Salt to taste
– Oil for deep frying
Instructions:
1. Preparation:
– Wash and soak urad dal in enough water for at least 4 hours or overnight. Drain the water completely before grinding.
2. Grinding:
– In a blender or wet grinder, grind the soaked urad dal to a smooth paste without adding much water. If needed, add a tablespoon or two of water to help with grinding. The batter has to be fluffy and thick.
– Pour the batter into a bowl for mixing.
3. Seasoning:
– Add chopped green chilies, ginger, whole black peppercorns, cumin seeds, chopped curry leaves, asafoetida, and salt to the batter. Mix well to combine.
4. Shaping:
– Heat oil for deep frying in a kadai or deep pan over medium heat.
– Take a small portion of the batter and shape it into a smooth ball.If you want to avoid sticking, wet your hands with water.
– Flatten the ball slightly and make a hole in the center with your thumb, shaping it into a doughnut-like vada.
5. Frying:
– Gently slide the shaped vada into the hot oil. You can fry multiple vadas depending on the size of your frying pan, but do not overcrowd them.
– Fry the vadas on medium heat, flipping occasionally, until they turn golden brown and crispy on both sides.
– Remove the fried vadas using a slotted spoon and drain excess oil on paper towels.
6. Serving:
– Serve the hot and crispy Medu Vadas with coconut chutney, sambar, or any chutney of your choice.
Enjoy your homemade Medu Vadas as a delicious snack or breakfast dish!