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Medu Vada


Medu Vada is an easy-to-make South Indian recipe, which is a perfect amalgamation of southern spices and crispy vada served with Sambhar and coconut chutney.With festivals around the corner, this Medu Vada recipe makes for a delicious side dish. If you have sudden guests dropping by and you are not in mood to prepare something elaborate, then this makes for a delightful side dish and we bet your guests will love this delectable surprise.

2 cup urad dal
3 teaspoon peppercorns
1/2 litre Refined oil
3 cloves garlic
1/4 teaspoon asafoetida
1/2 cup finely chopped onion
1 handful curry leaves
1 teaspoon ginger
2 pinches salt

For The Main Dish:
2 teaspoon cumin seeds

Step 1
Medu Vada also known as the Indian version of doughnuts is an easy-to-make dish, which can be prepared using the some easily available; ingredients.Here’s a simply way of making this delicacy at home. Soak black gram (urad dal) in water for about an hour and rinse well. Then drain the water and grind urad dal, till it turns into a thick paste. Do not add too much of water, just sprinkle a little bit water to achieve a balanced consistency of batter.

Step 2
Wait till it’s half grinded, now add cumin seeds, peppercorns, ginger, salt, asafoetida and then continue grinding. Traditionally, mortar and pestle was used to grind the paste. However, to make it quickly, you can grind it in a mixer and grinder. If you are fond of spicy flavours then add some finely chopped green chilies to make this dish more delightful.

Step 3
Take a bowl and transfer the paste to a bowl. Put the chopped onions and curry leaves and mix well. Then take a deep fry pan, add some oil and heat it on medium flame. To make the vadas. Add a few drop of oil in your palm and extract the batter and make a small hole with your finger, right at the center of the vada. Then carefully drop the vada to fry.

Step 4
Increase the flame and fry well, till the vada turns golden brown. Put the vadas on a paper towel or tissue paper, this will remove the excess oil from the vadas. Garnish it with some fried green chillies and curry leaves. It tastes best when served hot with the best of some coconut chutney and sambhar.