1 cup White Urad Dal (Whole)soaked for 2 hours
1 inch Ginger
1 Green Chillifinely chopped
small bunch Coriander (Dhania) Leavesfinely chopped
How to Make Medu Vada:
- To begin making the traditional South Indian medu vada, first soak the dal for about 2 hours.
- Using a strainer, strain all the excess water from the urad dal. Ensure there is very little water left, so that you can shape the urad dal well if you are deep frying.
- Next, blend the dal along with the ginger into a very smooth batter. Make sure to add very little water while blending the dal so you get a smooth batter. Transfer the batter to a bowl.
- Add the salt, green chilies, and chopped coriander and stir well to combine the ingredients into the medu vada batter.
- Cover the vada batter and allow it to rest while you preheat the oil.
- This resting process will allow the batter to fluff a little and making it ready to make the vadas.
- Preheat the oil for deep frying. I use a medu vada maker to get the traditional medu vada shape.
Using a Medu Vada Maker:
- Spoon the batter into the medu vada maker, following the maker’s instructions, press the vada maker over the oil and allow the batter to form its shape through the hole.
- As you notice a ring of batter come out of the vada maker, release the press and allow the vada to drop into the oil. It should take no more than a couple of attempts to get the perfect vada shape.
- Deep fry the batter until it is browned evenly and crisp on both sides.
- Strain the medu vada off the excess oil and place it on absorbent paper.
- Proceed the same way with the remaining medu vadas.