Perfect Crispy Medu Vada RecipeVeg

1

Take 1 cup of urad dal and soak it for 4 hours until it is nicely plumped up.

2

Discard the soaking water and transfer the dal to a mixer jar. Use only a small amount of water (about 1/4 cup total, added gradually) to grind it into a smooth, thick, and fluffy batter. Avoid adding too much water to prevent it from becoming too runny.

3

To verify the texture, drop a small bit of batter into a bowl of water. If it floats, the consistency is correct.

4

Refrigerate the batter for 2 hours. This is done to cool the batter down, as it tends to heat up during the grinding process in the mixer.

1

After refrigerating, add 1/2 teaspoon of salt, one finely chopped medium-sized onion, two finely chopped green chilies, and a few curry leaves. Mix everything together. You may also add ginger if desired.

2

Take a banana leaf or use your palm. Take a portion of the batter, dab your fingers in water to prevent sticking, and gently press the batter into a shape, making a small hole in the center.

1

Heat oil for deep frying and maintain a medium flame throughout the process. Slide the shaped vadas into the hot oil.

2

Do not rush the cooking process; ensure the oil temperature is not too high to prevent uneven coloring. Turn the vadas at intervals to ensure they are golden brown and cooked through on all sides.

3

Remove from the oil once they achieve a golden brown color and serve hot with coconut chutney.