Crispy and Delicious Medu Vada: A South Indian Delight
Medu vada, or Uzhunnu vada, is a traditional dish from Kerala and Tamil Nadu in India. This medu vada recipe is made from black gram flour and rice flour with onions, green chilies, curry leaves, and ginger added to it.
The medu vada can be prepared with or without onion and green chili. The onion and green chili provide a tangy flavor to the medu vada, which is why they are used in many recipes. Medu vada is deep-fried in oil. The batter is cooked in the shape of a ball, which makes a hole in the center of the batter then dipped in the hot oil to make it crispy.
The dish is usually served with sambar and coconut chutney. The detailed ingredients and cooking instructions are mentioned below.
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Who Will Enjoy Medu Vada?
Medu Vada is a beloved dish for a variety of reasons. Its rich, savory flavor combined with the delightful contrast of textures makes it a crowd-pleaser. It's ideal for those looking to explore the world of South Indian cuisine or anyone who enjoys a good, crispy snack. Medu Vada can be served as an appetizer, snack, or even a breakfast item. It's perfect for gatherings, brunches, or simply as a quick bite.
Kitchen Equipment You'll Need
Before we dive into the step-by-step instructions, let's gather the necessary kitchen equipment:
- Grinding Jar: To make the batter, you'll need a reliable grinding jar that can handle urad dal's consistency.
- Strainer and Bowl: For rinsing the urad dal thoroughly and removing excess water.
- Mixing Bowl: To transfer the batter and mix it with other ingredients.
- Deep Frying Pan: To fry the vadas, you'll need a deep frying pan or a kadai.
- Spatula: Flip the vadas while frying.
- Banana Leaf or Parchment Paper (Optional): If you prefer traditional shaping methods, you can use a wet banana leaf or parchment paper.
Recipe Tips and Shortcuts
- Quick Soaking: If you're short on time, you can use hot water to soak the urad dal. It will reduce the soaking time significantly.
- Fluffy Batter: Beating the batter in a clockwise direction for a minute after adding rice powder helps make it fluffy and light.
- Vada Shaping: If you find it challenging to shape the vadas with your fingers, you can use a wet spoon or an ice cream scoop for a more uniform shape.
- Oil Temperature: Ensure the oil is at the right temperature before frying. If it's too hot, the vadas might brown too quickly, and if it's not hot enough, they can absorb more oil.
Variations and Recipe Swaps
- Masala Medu Vada: Add a mix of chopped vegetables like carrots, capsicum, and peas to the batter for a delicious twist.
- Mini Medu Vada: Make smaller vadas for bite-sized snacks or appetizers.
- Gluten-Free: Skip the rice powder or use a gluten-free alternative for a gluten-free version.
How to Store Leftovers
Medu Vadas are best enjoyed fresh and hot, but if you have leftovers, you can store them in an airtight container. Reheat them in an oven or air fryer to regain their crispiness. They're perfect for a quick snack the next day.
- 2 cup Urad Dal
- 2 tbsp Water
- Salt (as required)
- 2 tbsp Rice Powder
- 1 Onion (medium)
- 3 Green Chili
- Few Curry Leaves
- 2 tsp Ginger (Minced)
- 1 tsp Pepper Powder or crushed
- 1/4 tsp Hing/Asafoetida
- 1/4 tsp Sambar Powder (Optional)
- Oil (For frying)
Firstly, Take 2 cups of urad dal and rinse thoroughly with water using a strainer and bowl. Remove excess water from urad dal.
To a bowl, add urad dal, and enough water then soaks for 4 hours.
After 4 hours, strain the water from the urad dal and transfer it to a grinding jar. Start grinding and can add up to 2 tbsp water if required. Grind till the batter consistency looks fluffy and thick.
Transfer the batter to a bowl. Then add salt, and 2 tablespoons of rice powder, next beat the batter with your hands in a clockwise direction. Beat for 1 minute, this makes the batter more fluffy and aerated.
To the batter add 1 medium onion, 3 green chilies, 2 teaspoons minced ginger, curry leaves, 1.4 teaspoon asafoetida, 1 teaspoon pepper powder/crushed, 1.4 teaspoon sambar powder, then mix the batter well with these all ingredients.
For making medu vada, first, dip your fingers in water to avoid stickiness with the batter. Then take a small portion of batter to your fingers, make a ball and slightly flatten the dough with your fingers. Next, make a hole in the center then drop in hot oil. Cook on medium flame and fry until it turns deep golden color. Vada should turn crispy and golden from all sides.
The second method of shaping vada is by using banana leaf. Place the ball on a wet banana leaf flatten and make a hole in the center. Flip the leaf to release the dough into the hot oil.
There are several methods to shaping vada dough by using parchment paper, steel strainer, wet cloth, and so on. Choose any method which is suitable for you.
Finally, the crispy medu vada is ready. Vada's texture came as soft and fluffy. Enjoy with coconut chutney or sambar.
Do not fry in high flame, it might turn brown soon but, won’t cook through