Medu vada are made of Urad daal and an essential part of south indian cuisine. These vadas are crispy on outside and light aery and soft from inside
1 cup urad daal soaked for at least 2-3 hours un enough water
1 tsp salt
1/2 tsp black pepper whole
2 medium sized onion finely chopped
2 green chillies finely chopped
10-15 curry leaves roughly chopped
oil to fry
Grind soaked urad daal without or very minimum amount of water to a smooth batter. Using less amount of water is a key to make crispy and less oily vadas.
Add green chillies, curry leaves and pepper and leave in fridge for 1/2 an hour.
It is good to add onion and salt just before frying as these things make batter little bit watery.
Now heat oil in a frying pan
Wet your clean and washed hand in clean water.
Take batter in hand and make a hole with thumb
carefully drop vada in oil.
repeat process and make 4 vadas in one time. Do not over crowd the pan as it changes the shape of vadas.
Fry till golden brown. Take out on absorbent paper and serve hot with sambar and chutneys.
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