Medu vada is basically a spicy donut prepared from black gram, herbs, coconut and essential spices. The word ‘Medu’ means soft and ‘vada’ stands for fritters. Hot and crispy Medu Vada is often relished with coconut chutney and sambar in South Indian homes and restaurants. This is an authentic time tested traditional snack and there are lots of tips available for making the most delicious Vadas. It is believed that the term ‘Vada’ has been derived from the Sanskrit word ‘Vataka’. According to a popular food historian, Vada dates back to 500 BC with mention of pulses soaked, ground and fried in ghee. Medu Vadas make a complete, satisfying and filling dish requiring few ingredients. There are different variations of these vadas which are classified as fritters, cutlets or dumplings.
Black gram is the basic ingredient for Uzhunnu Vada. Care should be taken while grinding the soaked black gram dal. The batter should be ground smooth and not watery. Add very little water while grinding the mixture. Keep the ground batter aside for fermentation. Herbs and powders are added to fermented ground batter to make it more spicy and flavorful. Take some batter in your right palm. Give it a round shape by moving it in a circular position in the right hand. With your thumb make a hole in the center of the vada. Uzhunnu Vada is rich in protein and other vital nutrients required for your body. Hot and crispy Uzhunnu Vada is a delight for both the young and old alike. I love these soft Medu Vadas dunked in hot sambar. This is my favorite and its’ called Sambar Vada. There are Rasa Vadas too dunked in a spicy rasam which is yet another favorite of mine. You can explore a well detailed Medu Vada recipe here.