The Ultimate Medu Vada Extravaganza: Blissful Bites and Crunchy Delights!
Medu Vada is a popular South Indian snack known for its crispy exterior and soft, fluffy interior. This classic recipe is made from urad dal (black gram) and seasoned with spices to create a delicious and satisfying treat. The Ultimate Medu Vada Extravaganza: Blissful Bites and Crunchy Delights!
- 1 cup urad dal (black gram)
- 2-3 green chilies, chopped
- 1-inch ginger, grated
- A handful of curry leaves, chopped
- 2-3 tbsp fresh coriander leaves, chopped
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for deep frying
- Medu Vada maker (Vada press)
- Deep frying pan
- Slotted spoon
- Mixing bowls
Step 1: Soaking the Urad Dal
- Rinse 1 cup of urad dal thoroughly in water and soak it in enough water for 4-6 hours or overnight. This softens the dal and makes it easier to grind.
Step 2: Grinding the Urad Dal
- Drain the soaked urad dal and transfer it to a blender.
- Add green chilies, grated ginger, and a little water to aid in grinding.
- Grind the mixture to a smooth and thick batter. Avoid adding too much water, as the batter should be thick and fluffy.
Step 3: Preparing the Medu Vada Batter
- Transfer the ground batter to a mixing bowl.
- Add chopped curry leaves, cumin seeds, asafoetida, chopped coriander leaves, and salt to the batter. Mix well to incorporate all the ingredients evenly.
Step 4: Shaping the Vadas
- Heat the oil in a deep frying pan over medium heat.
- Wet your hands and take a small portion of the batter.
- Flatten the batter on your palm and make a hole in the center to form the traditional Medu Vada shape.
Step 5: Frying the Medu Vadas
- Carefully slide the shaped vada into the hot oil, ensuring not to overcrowd the pan.
- Fry the vadas until they are golden brown and crispy on both sides.
- Use a slotted spoon to remove the fried vadas and drain excess oil on paper towels.
Step 6: Serving
- Serve the hot and crispy Medu Vadas with coconut chutney, sambar, or your favorite dip.
- Enjoy the traditional taste of South India in the comfort of your home!
- Ensure the oil is at the right temperature (around 350-375°F or 175-190°C) for frying to get perfectly crispy vadas.
- You can also add finely chopped onions to the batter for extra flavor and texture.
- To make softer vadas, you can add a handful of soaked and crushed fenugreek seeds to the batter while grinding.
- Experiment with the spiciness by adjusting the quantity of green chilies according to your preference.