Medu Vada, South Indian Medu Vada Recipe by Tarla Dalal

Medu Vada, One of the most famous South Indian breakfasts.
Recipe Link : http://www.tarladalal.com/Medu-Vada-(-South-Indian-Recipe)-32683r

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Medu Vada

Most South Indians consider breakfast incomplete without Medu Vada. Whether they have idli, dosa, pongal or upma, they like to add a crispy, tasty and protein-rich urad dal vada to the platter. In fact, when you have breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter reel out the list of breakfast combos, almost all of them featuring vada! Serving them fresh with sambhar and coconut chutney however is doubly delightful.

Preparation Time: 5 minutes.
Cooking Time: 15 minutes.
Makes 14 medu vadas
Soaking time: 2 hours.

1 cup urad dal (split black lentils)
1 tbsp roughly chopped green chillies
3 to 4 peppercorns (kalimirch)
8 to 10 curry leaves (kadi patta)
1 tsp chopped ginger (adrak)
Salt to taste
Oil for deep-frying

For serving
Sambhar
Coconut chutney

1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
2. Drain, add the green chillies, peppercorns, curry leaves, ginger, salt and approx. ¼ cup of water in a mixer and blend till smooth.
3. Immerse both your hands in a bowlful of water and wet your hands well.
4. Take a portion of the batter and place it in a palm and lightly flatten it.
5. Using your index finger of the other hand make a hole in the centre of the vada.
6. Transfer the vada on the fingers of the other hand and carefully slide it in hot oil.
7. Deep-fry on a medium flame till it turns golden brown in colour from both the sides. You can deep-fry 2 to 3 vadas at a time.
8. Repeat with the remaining batter to make more medu vadas. Drain on an absorbent paper.
Serve immediately with sambhar and coconut chutney.