MEDU VADA

This frame speaks for itself, the most popular donut shaped lentil fritters recipe from the south of India. Enjoy with coconut chutney, sambar or just by itself.

Ingredients:

· Urad dal – 1 cup

· Semolina – 1 tbsp

· Finely chopped curry leaves – 1 tbsp

· Finely chopped green chillies – 3-4

· Finely chopped ginger – 1 tsp

· Chopped Coconut pieces – 2 tbsp

· Finely chopped coriander leaves – 1 tbsp

· Black pepper – ¼ tsp (slightly crushed)

· Hing – ½ tsp

· Salt

· Oil for frying

Method:

· Wash the udid dal at least 2-3 times in water and then soak it in approx. 3 cups water for 3-4 hours.

· Grind the soaked udid dal to a smooth batter using very less water. Grind until the batter is fluffy and have smooth texture. Add few teaspoons of cold water while grinding. Don’t add too much water while grinding. While grinding, scrap the sides with a spatula and sprinkle water as needed to grind it smoothly. Batter should be thick in consistency.

· Now pour this in a bowl, and beat the mixture with hands in one direction for 2-3 minutes.

· This will make the batter fluffy, now add semolina and other ingredients. Give it a good mix.

· In a kadai (wok) or pan heat oil for deep frying. Keep the heat to medium.

· Take a bowl with little water. Apply some water from the bowl on both left palm. Take some batter in your left palm from the bowl. Give it a round shape by moving it around using right hand. With your index finger make a hole in the center.

· Once the oil becomes hot, slide the vada gently and carefully into the hot oil. You can add 4-5 vadas at one time. The quantity also depends upon the pan.

· You can also use banana leaves or zip lock bags to shape the medu vada.

· Once the vada is slightly golden then gently turn over and continue to fry. Fry them till crisp and golden in colour.

· The oil should not be very hot. We want the vadas to cook properly from inside. Very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. Less hot oil will make the medu vada to absorb too much oil. Even if the batter is thin then also the medu vadas will absorb too much oil. So, remember these tips while making these vadas.

· Serve the medu vada hot with sambar and coconut chutney.