Medu vada is a traditional favourite of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals .
This is a urad dal / split black lentils , based fried snack the urad dal is soaked, ground together with spices and deep fried until golden brown. It is served with coconut chutney and sambhar . Take care to make the vadas as soon as the batter is made, as they will absorb too much oil if the dough is left to ferment .
1 cup urad dal (split black lentils)
3 green chillies , roughly chopped ( optional )
3 to 4 peppercorns /kalimirch ( optional )
8 to 10 curry leaves / kadi patta (optional)
1 tsp ginger (adrak)
salt to taste
Oil for deep-frying
coconut chutney for serving
sambhar for serving
Clean, wash and soak the urad dal in enough water for atleast 2 hours.
Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
Wet your hand.
Take a portion of the mixture in your hand.
Make a hole in the centre with your thumb.
Heat oil in a kadhai, upturn your hand and drop the wada in oil.
Deep fry the wada till both sides turn golden brown in colour.
Repeat with the remaining batter to make 7 more medu wadas.
Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar