Medu vada or ulundu vadai is a traditional South Indian delicacy. It is made with urad dal/lentils and is a deep fried snack. Medu vada is generally served along with fried coconut chutney or Sambar. You need to be careful while grinding the batter - It should be ground with little or no water to make a soft dough. It should not be runny. The consistency of the batter will determine how soft the vadas will be.
Medu vada, when paired with sambar and coconut chutney, is an excellent breakfast item too.
So here is how you make the Medu Vada ...
Black gram (Urad Dal) - 1 cup
Green Chillies - 3, finely cut
Ginger - 1 tsp
Asafoetida powder - 1/4 tsp
Curry leaves - Few and cut into fine pieces
Salt - As required
How To Prepare Medu Vada/Ulundu Vada:
- Soak black gram for about an hour in water. Wash and drain all water and grind the soaked dal to a smooth paste. The batter should be thick in consistency and not runny, so add very less water when grinding it.
- Heat oil in a kadai for deep frying. Keep the flame on medium so that the oil does not become very hot. Very hot oil will quickly brown the vadas from outside and it will remain uncooked or half cooked from inside.
- Meanwhile, get the batter ready for use. Add the finely cut curry leaves, green chillies, ginger, asafoetida and salt to the batter and mix well.
- Apply a little water to your palm (banana leaf can also be used) and spread a small ball of batter on it and give it a round shape.
- Make a hole in the center and slid it very carefully into the oil.
- Deep fry it till it is crispy and golden brown on both sides.
- Serve hot with chutney or sambar.