Name: Medu Vada recipe by Abhilasha Gupta at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 4
Ingredients: 1 cup urad daal; 1 medium onion; 1 tsp cumin seeds; 1/2 tsp crushed black pepper corns; 8 to 10 curry leaves, finely chopped; 2 green chillies; A pinch of hing; 3 tsp finely chopped coriander leaves; Oil for deep frying; Salt to taste

ABOUT Medu Vada RECIPE

Medu vada is a traditional dish from South Indian cuisine served with coconut chutney and sambhar as a popular breakfast in most of the Indian restaurants. This crispy deep fried snack is made from urad dal black gram lentils and a few basic spices like cumin seeds curry leaves black pepper corns and green chillies. The process of making hotel style wadas at home is not difficult. Once you know the trick to get the perfect consistency of batter. Before making vadas, don't forget to read the recipe with detailed tips section to make them perfect.

Ingredients Serving: 4

1 cup urad daal
1 medium onion
1 tsp cumin seeds
1/2 tsp crushed black pepper corns
8 to 10 curry leaves, finely chopped
2 green chillies
A pinch of hing
3 tsp finely chopped coriander leaves
Oil for deep frying
Salt to taste

Instructions

Take 1 cup urad dal in a small deep pot.
Wash it 2,3 times in water. And add two cups water then soak it 6 hours.
Drain access water in the dal. Transfer it to the jar of a blender.
Grind until the batter is fluffy and have smooth texture. Don't add too much water while grinding add less then half cup water.
Transfer batter into a bowl. And beat it using your hand for 2 minutes in one direction.
Add 1 chopped onion, 1 tsp cumin seeds, 1/2 tsp crushed black pepper corns, chopped curry leaves, a pinch of hing, chopped green chillies, corriender leaves chopped and salt to taste.
Mix well.
Heat oil in a deep kadhai or pan over medium flame.
Wet your palm with water. Take medium lemon sized portion of batter on your palm, press it gently and make thick round shaped vada.
Make a hole in the center using your thumb.
When the oil is medium hot slowly slide vada in it.
Flip and deep fry both the sides until they turn light golden brown and crisp.
Repeat the same process for remaining batter. Spongy medu vada is ready to serve with chutney or hot sambhar.

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