Today, I made Medu Vada. It is a South Indian dish. In Kannada, 'Medu' means 'soft' and aptly so, as these Vadas are relatively soft. Medu Vada can be had as an appetizer or as a snack or breakfast item. It's a little time-consuming recipe as there is soaking and grinding and fermentation involved in it. But, the outcome is yummy and lip-smacking!!
Soaking time - 5-6 hours
Fermentation - 5-6 hours
Cooking time - 30 minutes
Ingredients :
Urad daal : 1 1/2 cup
Ginger : 1'' piece
Green chillies : 2
Salt to taste
Coconut slivers : 1/4 cup
Method :
1. Soak the Urad dal for 5-6 hours.
2. Add only the daal and not the water into the blender. Water will make the batter soggy and Vadas will not attain their regular shape.
3. Add the green chillies and ginger to the daal and and beat it into a smooth paste. While beating, add water little by little only when required. Grinding Urad daal is a little tricky as it can get very sticky. I would suggest that you add a tablespoon of water each time you feel more water is required. I added only 4 tbsp water while grinding. It will take at least 5 minutes to grind well. When ground fully, daal should not drop from the spatula. In case you have added more water, you can add urad daal flour to make it thicker.
4. Keep the batter for fermentation in a warm place for 5-6 hours. It will get doubled in quantity. Slivers of Coconut can be added into it to make it tastier!
5. Mix the batter well for 3-4 minutes. The more you mix it, crispier the vadas will be as there will be more air space in them.
6. Take water in a bowl. Wet your hands well. Take a handful of batter, roll it and then make a hole with your thumb at the centre a la doughnut.
7. Drop it into hot oil slowly and carefully.
8. Let the Vadas be fried on medium heat to a golden brown colour on both sides.
9. Remove and place them on an absorbent tissue paper.
10. Serve them hot with chutney or sambar.
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