Medu Vada | Urad Dal Vada | Uzhunnu Vada Recipe | Sambar Vada

Servings - 10

Ingredients:

1 cup urad dal
2 tablespoons moong dal
4-5 tablespoons of water (for grinding)
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper, crushed
1 green chilli, finely chopped
6-7 curry leaves, finely chopped
1 teaspoon ginger, grated/chopped
2 tablespoons coconut, grated/chopped
Salt to taste
Oil for deep frying

Method:

Rinse the urad dal thoroughly in fresh water.
Soak both the urad dal and moong dal for 4-5 hours.
Drain the water from the soaked lentils and transfer them to a blender.
Add salt and 4-5 tablespoons of water.
Grind the lentils into a coarse paste.
The batter should be thick and fluffy.
If it becomes too runny, add some semolina, urad dal flour, or rice flour to thicken it. Transfer the batter to a bowl. Beat the batter with a whisk or by hand for about 5 minutes until it becomes light and fluffy.
Drop a small amount of batter into a water bowl to check the consistency.
If it floats, the batter is perfect.
Mix in the cumin seeds, crushed black pepper, finely chopped green chilli, curry leaves, grated ginger, and grated coconut.
Ensure all the ingredients are evenly incorporated.
Keep a bowl of water nearby and wet both your palms.
Shape a small portion of the batter in your right hand into a round ball.
Make a hole in the centre with your finger. Alternatively, use the shaping hack demonstrated in the video.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, gently slide the vadas into the oil.
Avoid overcrowding the pan; fry a few vadas at a time.
When the vadas turn slightly golden, gently flip them over with a slotted spoon.
Continue frying until they are crisp and golden brown on all sides.
Ensure the oil is medium hot, not too hot.
Use a slotted spoon to remove the fried vadas from the oil.
Drain the excess oil by placing the vadas on kitchen tissue.
Serve the medu vada hot or warm with sambar and coconut chutney.
Enjoy your crispy and delicious Medu Vadas with the perfect accompaniments!