Medu vada is a very delicious #southindian snack. It is mildly spiced lentil doughnut slightly crisp on top and soft inside. Traditionally it is prepared with urad daal ( split black gram ) but I prepared it with both split black gram and split green gram ( moong daal ) for its incredible taste and to keep it gentle on stomach. It’s very easy and quick recipe for instant guilt free snacks. Below are the ingredients of cooking medu vada and coconut chutney.
1 cups urad dal ( split and hulled black gram )+ 1/2 cup moong dal ( split and hulled green gram)
1 teaspoon cumin seeds
1 teaspoon black peppercorns, whole or crushed
1 or 2 sprig curry leaves, chopped
1 medium onion, finely chopped
1 or 2 green chilies, chopped
1 tablespoon finely chopped ginger
few sprigs of coriander leaves, chopped
salt to taste
oil for deep frying / shallow frying
1.Soak the urad dal for 4 hours or overnight.
2.Grind the soaked dal to a smooth batter with little water make sure that the batter is not in runny consistency.
3.If the batter becomes watery then add some semolina or urad dal flour to it.
4.Add all the ingredients to lentil paste and mix well.
5.Beat the mixture for few minutes to make it fluffy, check by dropping little mixture in a bowl of water, if it floats at the surface then it is ready to deep fry.
6.Heat cooking oil in a wok on medium flame and take around 1 tbsp batter, drop it into the moderately hot oil and quickly make a hole at the centre with the help of any wooden spoon ( I used the wooden back of my basting brush 😜) you also find out something in your kitchen.
Traditionally medu vadas are prepared using banana leaves. Batter is poured over the leaf to make a smooth round doughnut 🍩 and then slide into the oil but it’s my little trick to make it easier. You may not get the perfect shape but they are perfectly delicious 😋.
7. Let them fry on both sides until they become golden evenly and then dish out on an absorbent paper.
Recipe for coconut chutney:
Medu vadas tastes heavenly served with coconut chutney.
Coconut: 1/4 of the full coconut
Cumin seeds: 2 tsps
Roasted black gram/ roasted peanuts: 2 tbsps
Black salt: as per your taste
Green chili: 1
Coriander leaves: 3-4 sprigs
Mint leaves: 3-4 sprigs
Water: as required to grind and adjust the consistency
Grind all together to a fine paste.
Tempering is totally optional ( I didn’t use it here )
1. Heat 1 tbsp mustard oil and crackle 1/2 tsp of mustard seeds, add hing and few curry leaves. Let it fry until leaves change their colour slightly and then add this tempering to coconut chutney.
Your delicious evening snack or breakfast is ready to serve, enjoy
Happy cooking ❤️