SOUTHINDIAN SNACK CRISPY Medu vada recipe

Sep 10, 2015
By Mary Anthony
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MEDU VADA

INGREDIENTS

Split urad [ skinless ] dal – 1/4 kg [ good quality ]
Onion finely chopped – 1 small
Green chilli finely chopped – as per taste.
Crushed black pepper – 1 tsp [optional ]
Fennel seeds – 1 tsp [optional]
Curry leaves finely chopped – few
Coriander leaves finely chopped – 2 tbsp
Ginger finely chopped or grated – 2 tsp
Asafoetida – 2 or 3 pinches
Salt as per taste
Oil for deep frying

METHOD

Wash ,rinse and soak the dal for minimum 3 hrs .

Drain and grind it in a mixer first without water.

Once the batter thicken start sprinking water and grind to a fine , fluffy and thick paste. [remember never pour water while grinding you have to keep on sprinkling for smooth grinding or the mixie gets jammed ]

Remove the batter in a mixing bowl .

Beat the batter well using hands for 5 mins or beater for 1 or 2 mins till the batter becomes very light and fluffy – important step if grinding the batter in mixie.😊

check this recipe for beating of batter – Dahi balla / Dahi vada

Now add all the other ingredients except oil and mix well .

Heat oil on medium flame.

Check the temperature by dropping the batter it should rise immediately.

Keep a bowl of water ready while making the vadas as each time you have to wet your hands.

Once hot start making the vadas.

Wet your hand and take a scoop of batter and keep rotating the hand to make a perfect ball.

Make a hole in the centre with the thumb.

Invert your hand over the oil and drop the vada by shaking your 4 fingers where you have placed the vadas.

Fry on medium flame by turning both the sides.

Fry till golden brown and crispy [not light golden but medium golden colour]

Serve hot with Sambhar and Chutney.

NOTES–

Use split or whole white skinless urad dal of good quality.Good quality of dal plays an important role .
Use chilled water to grind for fluffiness .
If grinding in mixie ,keep the soaked urad dal in fridge for 30 mins or 1 hr and grind afterwards .
You can also soak it overnight.
Do the batter test by dropping the batter in water ,it should float .The batter should be non sticky when you touch it with wet hands.if it is little watery then refrigerate it for sometime.
If the vadas are absorbing oil it means water content in batter is more rectify by adding 1 tsp of rice flour or maida
Before frying you can keep in fridge for half an hour or keep it in freezer for 10 mins.
Instead of palm you can use foil /pan or banana leaf/plastic sheet greased with oil to give shape to the vadas.
Each time you have to wet your hands before making the vadas.
While grinding be careful – sprinkle water instead of pouring.
The batter should be thick , light and fluffy .add salt and onion before making vadas else they sweat .[leave water ]
Same batter or same vadas can be used for dahi vadas.
Flame should be on medium and not low or high [in low it will absorb oil,in high it will burn without cooking evenly]
Fennel seeds [saunf] give extra flavor, before adding rub it hardly in between your 2 palms.
You can also add 1- 2 tbsp. [not more than this] corn flour while grinding.
Avoid green chilli if making for kids.
To check the consistency – when you scoop the batter in a spoon facing downwards, it should not fall as shown in the pic it should form a pointed tip.
if you are not able to shape because of the consistency ,keep in fridge for sometime .