Medu Vada

by Shaheen Ali

Medu vada (the vada with a hole) is not just an important part of every day meal in South India but also is very important in every special occasion’s menu. Grounded urad dal when shaped like a disk with a whole in between is South India’s most common and favorite break fast or snack option. Medu Vada or you may also know it as Bundt fritters are crisp outside and soft inside and taste amazing when dunked in hot and tangy Sambhar.


Medu vadas can be flavored as per your own choice. Many people like adding chopped onions and curry leaves in it where as i prefer adding chopped coriander and cumin. While grinding the dal i add a piece of ginger and green chilies to get a distinctive taste and flavor. The ground urad dal should frementate nicely to get that perfect air pockets inside the vadas. A proper fermentation make vadas light and fluffy inside and crisp outside. Though the medu vadas are mostly enjoyed with sambhar but they can also be used for making dahi vadas. That is a personal choice.

Print Recipe
MEDU VADA / SPLIT BLACK LENTIL BUNDT FRITTERS
Course snack
Cuisine south indian
Prep Time 2 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
Course snack
Cuisine south indian
Prep Time 2 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
Instructions
  1. Wash and soak dal in water for minimum 4 hours. If you can soak over night it would be good.
  2. Drain water completely and transfer the dal into a mixer grinder jar.
  3. Add chopped green chilies, ginger and grind into a thick batter. Do not add water.
  4. Transfer the grounded dal into a large casserole and close the lid. Allow it to ferment for minimum 2 hours (do not skip this step)
  5. After 2 hours when you see the batter has almost doubled its quantity and become frothy, deflate it and stir well with hand to make a smooth batter.
  6. Now add chopped coriander and cumin. Adjust salt as per taste.
  7. Heat sufficient oil for deep frying in a wok.
  8. Meanwhile take a small bowl of water a keep aside for making medu vadas.
  9. Wet both your palm nicely and scoop out batter in your hand and gently shape it round/ flat disc. Pierce a round in between the disc and slide the shaped vada gently into the hot oil. As you have already wet your hands, the shaped batter will slide off easily without sticking into your hand.
  10. Fry the medu vada from both sides till golden and crisp. Keep regulating the flames from medium to low.
  11. Transfer the fried vada on a kitchen towel to drain excess oil.
  12. 12. Similarly make more vadas using the same technique. The size of the vada may vary as per your choice or the batter scooped. Try to make equal size medu vadas.
  13. Serve hot with sambhar and chutney. But if you want to use the same vadas for making dahi vada, then soak the vadas in hot water first to make them soft and then squeeze and place in dahi and garnish as per your choice.
Recipe Notes

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2 comments

Stefanie Foster July 31, 2016 - 11:14 pm

Love your site! Found your blog by way of a search for fermented vada and now feel like I’ve discovered a treasure trove! Look forward to trying many of your recipes!

Reply
Shaheen Ali August 1, 2016 - 4:50 am

Thanks for stopping by Stefanie. Happy to have you as a follower. Hope to live up to your expectations further also.

Reply

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