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Medu Vada | Uzhunnu Vada | Sambar Vada

Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine Indian

Ingredients
  

  • 2 cups Urad dal Wash and soaked for 2 hours
  • 3 tbsp Rice flour
  • Curry leaves Chopped
  • 1 small piece Ginger  Chopped
  • 2 nos. Green chilly Chopped
  • 1 tsp Sambar powder
  • 1/2 tsp Crushed pepper
  • Salt as reqd
  • Oil for frying

Instructions
 

  • Begin to grind or blend the soaked urad dal to a smooth batter. The batter should be fluffy and thick. You can grind in two batches or one lot depending on the capacity and size of your blender or mixer-grinder. Scrape down the sides of the blender as you got to ensure all the lentils gets blended to a uniform consistency. Remove the batter into a big bowl or vessel. Then add 3 tbsp roasted rice flour and briskly whip with a spatula, spoon or a wired whisk for 2 to 3 minutes. Then the batter is kept to ferment overnight or for 5-6 hours.
  • Measure and keep all the ingredients ready for making the batter. To the batter, add the spices and herbs(curry leaves, pepper, sambar powder, onion and ginger). Add salt as required and mix it well.
  • Take a bowl of water. Apply some water from the bowl on both your palms. Take some batter in your right palm from the bowl. 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. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
  • In a kadai, heat oil over medium heat. Once the oil becomes hot, slide the medu vada gently into the hot oil. Fry the medhu vadai till crisp and golden. Once the medhu vadai is crisp and golden, then remove with a slotted spoon to drain the extra oil. Fry the rest of vadai in the same manner.
  • Serve Medu Vada or Uzhunnu Vada hot or warm with sambar and coconut chutney. Enjoy!
Keyword Medu Vada, Sambar Vada, Uzhunnu Vada
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