Description
In Nagalakshmi Viswanathan’s book, this stands as one of the best South Indian breakfasts you can get.
Ingredients
Units
Scale
- 1 cup (240 ml) of whole, skinned, urad dal
- 2 of green chillies, chopped
- 2 tsp of whole, black pepper
- 10-12 of curry leaves, torn roughly
- 2 tsp of salt (adjust to taste)
- 1 tsp of minced ginger (optional)
- 4 cups (960 ml) of oil, to deep fry, depending on the size of your pan
Instructions
- – Soak the urad dal for at least 45 mins in enough water.
- – Grind adding water by the tsp until you have a smooth, thick batter that falls off with reluctance as you drop it off a spoon.
- – Mix the rest of the ingredients (except oil) with the batter.
- – Heat oil until smoking point
- – Shape the vadai using wet hands into a donut shape (read notes)
- – Dunk into the hot oil. Take care not to over crowd the pan and also, regulate the heat to medium-low so that the insides of the vadai get cooked and the outside crisps up.
- – Drain and set aside.
Notes
- – Some people find it easier to do shape Medu Vada with one hand: Place the batter in the middle of your palm and form the hole with thumb of the same hand.
- Or, use the index finger of the other hand to form the hole.
- Others find it easier to use greased banana leaves or cling wrap to shape the vadai and then use a spatula to dunk into the oil.
- I am a one-hand-medhu-vadai-shaper, but it did take quite a bit of practice.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: South Indian
Nutrition
- Serving Size: 2 vadai
- Calories: 180