Vadai is a savoury fritter-type snack from South India. It is an important menu for every festivals & pooja. This medu vada is one of my favorite snack. There are many different varieties like sambar vada, dhai vada or thair vadai etc., I love to watch my mom while prepare vadas during festival but I never helped her because am so scared to drop the vadas in oil. This is my second attempt in making these medu vadas, I really loved the way it came out. It is simple & easy to make crispy & spongy “medu vada “.
Urad dal (whole) – 1/2 cup (soaked)
Red Onion – 1no. (thinly sliced)
Green chilies – 4 nos. finely chopped
Crushed pepper corns – 1 tsp
Ginger – 1 tsp finely chopped
Cilantro – 1/8 cup finely chopped
Salt to taste
Clean, wash & soak the urad dal for 2- 4 hours.
Grind the soaked dal to a smooth batter by adding a little water as required.
Now add the crushed pepper, onions, green chilies, ginger, cilantro and salt.
Heat the oil in a kadai on medium flame.
First wet your hand, take a small portion of the mixture on a greased plastic cover, make a hole in the centre as shown above picture.
Now slowly drop the vadas to the oil.
Deep fry the vada till both sides turn golden brown in colour.
Repeat with the remaining batter to make vadas & remove the excess oil by using paper towel.
Serve hot with coconut chutney and sambhar !!
Batter should be soft & thick so it’s easy to hold the shape.
Always cover the grounded batter with plastic wrap so it helps not to dry.
As soon as the batter is grounded , don’t let it sit on the counter for longer time this makes it ferment & absorb more oil.
Another way to make vadai is take a small portion of the mixture, make a hole in the centre with the thumb.