Urad dal Vada | Medu Vada | Urad Dal vada

Uzhunnu vada is a popular South Indian breakfast recipe served alongside idli, chutney, and sambar.
Spiced urad dal are deep-fried to make them super crispy on the outside and soft on the inside. To best enjoy these delicious lentil donuts, dip them in a bowl of coconut chutney.These fritters are honestly one of the gems of South Indian cuisine, and you could find so many variations of these delicious snacks in different parts of the country.

Ingredients required in this recipe are :
  1. Urad dal -2 Cups.
  2. Onion-1 medium-sized.
  3. Green Chillies-3 numbers, chopped.
  4. Ginger-1/2 Teaspoon, grated.
  5. Curry leaves chopped-few.
  6. Rice Powder-1/4 cup
  7. Salt-To taste

Method of preparation :

  1. Rinse 2 cups urad dal a few times in water. Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight.
  2. Drain and discard the water. Add the soaked urad dal to a grinder jar. Add 3 to 4 tablespoons water or as needed. Just be sure not to make the batter too thin! Do not add too much water while grinding. The batter should be like a soft moist dough but yet light and fluffy.
  3. You can grind in two batches or one lot depending on the capacity and size of your blender or mixer-grinder.
  4. Remove the batter into a big bowl or vessel. Then briskly whip with a spatula, spoon or a wired whisk for 2 to 3 minutes. This aerates the batter and gives it a light, fluffy texture.
  5. Let it sit for 4- 5 hours at room temperature.
  6. Mix the batter well with onion, green chillies, ginger, curry leaves and salt.

  7. If the batter sticks and you are not able to shape it then add 1 to 2 tablespoons of rice flour to the batter and mix well. This happens if the batter has become slightly thin which means that there is more water in it. 
  8. In a Kadai, heat oil over medium heat. Once the oil becomes hot, slide the medu vada gently into the hot oil. If you do not care about the appearance of the doughnut-shape of the medu vada, then just drop spoonfuls of the batter directly in the oil.
  9. Do not overcrowd the pan. Work in batches..
  10. Once the vada are slightly golden and the batter has firmed up and looks crispy, then gently turn over with a slotted spoon and continue to fry
  11. Continue to fry the vada, turning over as needed.
  12. 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.