Medhu Vada (Vada made of washed black gram)
Medhu vada or Urad vada is a popular South Indian snack item. It is soft yet crisp and has a wonderful aroma to it. It is tasty and easy to make and is usually served with Idli, Sambar and cocunut chutney. Enjoy!
Preparation time ([days] hrs:min): 06:00
Cooking time ([days] hrs:min): 00:40
No. of servings: 4
Medhu Vada with hot sambar and cocunut chutney
List of ingredients:
- 3 cups urad dal (split washed black gram dal)
- 1/2 tsp black peppercorns (coarsely pound)
- 2 in number green chillies
- 1 tbsp coriander (cilantro) leaves - chopped
- 2 tsp salt (or to taste)
- 8 cups oil for deep frying
Method: Soak the urad dal in water for about 5 hours. After about 5 hours drain all the water and wash the soaked urad dal. Then grind the urad dal into a smooth thick paste in a grinder (I use the ultra wet grinder) or a mixer. Make sure that the paste is very smooth and do not add too much water while grinding. When the urad dal is half ground ad dthe salt and green chilli and grind. When it is smooth remove the paste and mix the coarsely ground peppercorns and chopped coriander/cilantro leaves. Mix well. To make the vadas: Heat oil in a deep bottomed pan. Meanwhile cut a plastic sheet into a square i.e 15 cms by 15 cms (or approximate measurement). You may use a small zip loc bag. Cut the top part off (the zip) and separate the two sides. Dip your fingers in a little water and apply over one side of the plastic sheet. Take a ball of the batter and place on the wet side of the plastic sheet. Tap to form a small flat round. Then dip your index finger in water and make a hole in the centre. Then gently over turn the plastic sheet on to your fingers and remove the vada and very gently slide it into the hot oil. Deep fry over medium heat. Make sure you fry the vadas on medium heat so that it cooks well on the inside and does not turn dark brown on the outsides. Fry the vada until golden brown. Repeat for remaining vadas. Serve hot with sambar and cocunut chutney.
Tastes best when fresh. The vada batter can be made ahead of time and stored in the refrigerator. However, stored batter will absorb more oil while deep frying.