The BEST and only medu vada recipe you will ever need!! These turn out crispy from the outside yet soft, fluffy from the inside and perfect every time. Plus, they are very easy to prepare.
This recipe will give you the perfect, Udupi or south Indian restaurant style vada. Sambhar Vada is originally a South Indian dish but it is famous all over the world. Puffy Dal Vada dipped in hot Sambhar and its distinctive Indian fragrance has no other alternate. It is a very popular dish in India- specially south India and made in every house atleast once a week.
For Making Vada
- 1 cup urad dal
- 2 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- few curry leaves (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tbsp dry coconut - Optional (chopped)
- pinch of asafoetida
- 2 tbsp rice flour-optional
- ½ tsp salt
- oil for deep frying
For making Vadas and Frying
- Soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil. drain off the water and grind to fine fluffy paste adding water as required.
- I have added 4 tbsp of water to make smooth thick paste.
- Transfer the urad dal paste into large mixing bowl. beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make medu vada soft and fluffy.
- Add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt. Mix it properly
- Heat the oil in large kadai. wet your hands with enough water and take a small ball sized dough and make it round, slowly shape the edges,drop the vada in oil and deep fry the medu vada on medium flame. fry on both sides till they turn golden brown and crisp.
- Enjoy with Sambar or Chutney!
- Soaking the lentils well for at least 4 hours is very important. Under soaked lentils won't yield a fluffy batter and the vadas turn out dense and hard. Not using enough water while grinding and not aerating the batter enough can also make hard vada.