Medu Vada

Estimated — 1 ingredient not in food database (100% mass accounted for)

• Curry leaves

  finely chopped

  1 pc

• Ginger

  grated

  5 ml

• Green chilli

  finely chopped

  1 pc

• Oil

  for frying

  30 ml

• Salt

  to taste

• Urad dal

  soaked 4 hours or overnight

  200 g

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Method

1. 1Soak 200 g urad dal (split black gram) in 400 ml water for 4 hours or overnight.
2. 2Drain the soaked urad dal and transfer to a blender. Add 1 tsp salt and 100 ml water. Blend into a smooth, thick batter.
3. 3Transfer the batter to a mixing bowl. Add 1 finely chopped green chilli, 1 finely chopped curry leaf, and 1 tsp grated fresh ginger. Mix well.
4. 4Cover the bowl and let the batter rest for 30 minutes at room temperature to ferment slightly.
5. 5Heat 2 tbsp oil in a deep pan over medium heat. Once hot, reduce heat to low.
6. 6Take a spoonful of batter and shape it into a round disc with a hole in the center using your fingers.
7. 7Gently slide the shaped vada into the hot oil. Fry 2–3 at a time, turning once, until golden brown on both sides.
8. 8Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
9. 9Serve warm with coconut chutney or sambar.