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Crispy Medu Vada with Fluffy centers

Crispy Medu Vada with Fluffy Centers

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Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 4

Equipment

  • Wet grinder or powerful blender To get the perfect fluffy batter, a wet grinder is traditional and ideal. A high-speed blender can be used but you might need to scrape often and use less water.
  • Large bowl For mixing the batter thoroughly with the spices.
  • Slotted spoon To handle the vadas while frying.
  • Deep frying pan or kadai Wide and deep enough to comfortably fry multiple vadas without crowding.
  • Parchment paper or banana leaf For shaping the vadas if you’re not comfortable forming them by hand.
  • Paper towels For draining excess oil.
  • Alternative If you’re avoiding deep frying, you can experiment with air frying (though you’ll sacrifice some crispiness).

Ingredients
  

  • Urad dal whole or split, skinned – 1 cup (soaked for 4-5 hours)
  • Ginger – 1 tablespoon finely chopped
  • Green chilies – 2 finely chopped (adjust to taste)
  • Black peppercorns – 1 teaspoon slightly crushed
  • Curry leaves – 8-10 chopped
  • Asafoetida hing – a pinch
  • Salt – to taste
  • Onion – 1 small finely chopped (optional, but adds flavor)
  • Rice flour – 1 tablespoon optional, for extra crispiness
  • Oil – for deep frying

Instructions
 

Step 1: Soak and Prep the Dal

  1. Start by washing the urad dal several times until the water runs clear. Soak it in enough water to cover by at least 2 inches. Let it sit for 4 to 6 hours. Longer soaking helps achieve a fluffier batter.

Step 2: Grind to a Fluffy Batter

  1. Drain the soaked dal completely and transfer it to a wet grinder or high-speed blender. Grind it with minimal water—just enough to get it moving. The batter should be thick, light, and smooth. Add a tablespoon or two of water at a time if needed.

Step 3: Whip Air into the Batter

  1. Transfer the batter to a mixing bowl and beat it vigorously with your hand or a spoon for about 5–7 minutes. This step is crucial—incorporating air makes the vadas fluffy. Drop a bit of batter in water: if it floats, it’s airy enough.

Step 4: Add the Flavor

  1. Mix in chopped ginger, green chilies, black pepper, curry leaves, onion (if using), asafoetida, rice flour (optional), and salt. Mix gently to incorporate.

Step 5: Heat the Oil

  1. Heat oil in a deep pan or kadai. The oil should be medium-hot, around 350°F (175°C). You can test it by dropping a tiny bit of batter in—it should sizzle and rise immediately.

Step 6: Shape the Vadas

  1. Wet your palms with water. Take a small ball of batter, make a hole in the center with your thumb, and gently slide it into the hot oil. Alternatively, shape the vadas on parchment paper and slide them in using a spatula.

Step 7: Fry to Golden Perfection

  1. Fry a few vadas at a time, flipping occasionally, until they are golden brown and crisp—this usually takes 5–6 minutes per batch. Drain on paper towels.

Step 8: Serve Hot

  1. Serve the medu vadas hot with coconut chutney, sambar, or mint-cilantro chutney. They are best eaten fresh!