Recipe - Crispy, Fluffy And Spongy Medu Vada

Medu vada is a popular South Indian snack that is enjoyed for breakfast or as a tea-time treat. This crispy and savory fritter made from urad dal batter is a favorite among food enthusiasts. Here's a step-by-step guide on how to prepare Medu vada along with the estimated preparation and cooking time:

Preparation Time: 4-6 hours (includes soaking time)
Cooking Time: 20-25 minutes
Serves: 4-6 people

Ingredients

1 cup urad dal (split black gram)
2-3 green chilies, finely chopped
1 inch ginger, grated
1 tablespoon finely chopped curry leaves
2 tablespoons finely chopped coriander leaves
1 teaspoon cumin seeds
Salt to taste
Oil for deep frying

Method

- Wash the urad dal thoroughly under running water and soak it in enough water for 3-4 hours. This helps in softening the dal and ensures a fluffy vada texture.

- Drain the soaked dal and transfer it to a blender or a food processor. Grind it to a smooth and fluffy batter, adding a little water if necessary. The batter should be thick, but still pourable.

- Transfer the batter to a mixing bowl and add the chopped green chilies, grated ginger, curry leaves, coriander leaves, cumin seeds, and salt. Mix well to incorporate all the ingredients.

- Heat oil in a deep pan or a kadai for frying the vadas. While the oil is heating, keep a bowl of water nearby for wetting your hands.

- Take a small portion of the batter and shape it into a smooth ball using your wet hands. Flatten the ball slightly and make a hole in the center to form a doughnut shape. Repeat this process with the remaining batter.

- Gently slide the shaped vadas into the hot oil and fry them on medium heat until they turn golden brown and crispy. Flip them occasionally to ensure even cooking. Fry the vadas in batches, depending on the size of your pan.

- Once the vadas are cooked to a golden brown color, remove them from the oil using a slotted spoon and place them on a kitchen towel to drain excess oil.

- Serve the hot and crispy Medu vadas with coconut chutney, sambar, or any other accompaniment of your choice.