Follow these steps for perfect results
White Urad Dal (Split)
soaked
Onion
finely chopped
Ginger
optional
Baking soda
Curry leaves
chopped (optional)
Coriander (Dhania) Leaves
chopped
Salt
Sunflower Oil
to deep fry
Wash and soak the urad dal for 4 to 5 hours.
Grind the soaked urad dal into a smooth paste using a mixer grinder, adding water gradually.
Mix the batter thoroughly by hand to aerate it.
Optionally, refrigerate the batter overnight for better fermentation.
Add finely chopped onion, ginger (optional), baking soda, chopped curry leaves (optional), chopped coriander leaves, and salt to the batter.
Mix all the ingredients well.
Heat sunflower oil in a wok/kadhai for deep frying.
Wet your hands with water.
Take a portion of the batter and place it on one palm.
Make a hole in the center with a finger from the other hand to form a donut shape.
Gently drop the vada into the hot oil.
Fry for 1-2 minutes until the edges turn golden brown.
Flip the vada and fry until golden brown on the other side.
Remove the vada and drain on a paper towel to remove excess oil.
Serve hot with South Indian Coconut Chutney.
Expert advice for the best results
Soaking the urad dal properly is crucial for a light and fluffy vada.
Adding onion gives a unique flavor to the traditional medu vada.
Everything you need to know before you start
15 mins
Batter can be made a day ahead.
Garnish with coriander leaves and serve hot with chutney.
Serve hot with Coconut Chutney and Sambar.
Enjoy as a snack or breakfast.
The spices in Masala Chai complement the savory vada.
Discover the story behind this recipe
A popular South Indian breakfast and snack item.
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