Medhu Vada (Vada made of washed black gram)
Medhu Vada with hot sambar and cocunut chutney |
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! |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 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 | |
| Cooking procedure |
|---|
| 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. |
| Storage tips: |
| 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. |
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