Medu Vada

Serves: 4–5 people

Ingredients

• Urad dal – 1 cup (soaked overnight)
• Chana dal – ¼ cup (soaked overnight)
• Dhuli moong dal – ¼ cup (soaked overnight)
• Ginger – 1 small piece (ground)
• Green chilli – 1 (finely chopped or ground)
• Hing (asafoetida) – 1 pinch
• Salt – 1 level tsp
• Black pepper – to taste
• Eno fruit salt – 1 pinch
• Oil – for deep frying

Method

1. Drain all the soaked dals properly.
2. Grind urad dal, chana dal, moong dal, ginger, and green chilli into a thick batter using very little water.
3. Transfer the batter to a large bowl.
4. Add hing, salt, and black pepper. Mix well.
5. Heat oil in a deep frying pan over medium heat.
6. Add Eno fruit salt to the batter and mix gently.
7. Shape the batter into vadas using wet hands or a vada maker.
8. Carefully slide the vadas into the hot oil.
9. Fry until golden brown and crispy on both sides.
10. Remove the vadas and place them on absorbent paper to drain excess oil.
11. Serve hot.

Serving Suggestions

• Serve hot with sambhar and coconut chutney.
• Best enjoyed as a breakfast or evening snack.
• Can also be served with green chutney or tomato sauce.
• Tastes best when fresh, hot, and crispy.

Tips

• A thick batter helps make soft and fluffy vadas.
• Use very little water while grinding the batter.
• Wet hands make shaping the vadas easier.
• Fry over medium heat for even cooking and crisp texture.
• Finely chopped onion and coriander leaves can be added for a snack-style variation.