Medu Vada
Medu Vada is a popular South Indian dish cherished for its crispy exterior and soft interior. Originating from the Southern regions of India, this deep-fried delicacy is often enjoyed as a breakfast or snack item.
Table of Contents
Medu Vada is made from a batter of urad dal (black gram lentils), which is soaked, ground to a smooth paste, and then shaped into round discs with a hole in the center. The batter is seasoned with ingredients like green chilies, ginger, curry leaves, and sometimes even cumin seeds for added flavor. The vadas are deep-fried until they achieve a golden-brown hue, resulting in a crispy outer layer and a spongy inner texture.
Origin
Medu Vada finds its roots in South Indian cuisine, particularly in the states of Tamil Nadu, Karnataka, and Andhra Pradesh. It’s believed to have originated in Tamil Nadu and has since become an integral part of South Indian culinary traditions.
Characteristics
The key characteristics of Medu Vada are its crispiness on the outside and the soft, airy texture on the inside. The use of urad dal lends a mild, nutty flavor to the vada, while the addition of spices and herbs adds depth and aroma to the dish.
Variations of Medu Vada
There are a few variations of Medu Vada that you might come across:
Sambar Vada: Here, the vada is soaked in a tangy and spicy sambar (lentil stew) before serving, which enhances its taste and texture.
Dahi Vada: A popular North Indian variation, where the vadas are soaked in yogurt and topped with tamarind chutney, chopped coriander, and spices.
Onion Medu Vada: Chopped onions are added to the batter to lend a sweet and savory flavor to the vada.
Dahi Vada Sambhar Vada Onion Medu Vada Medu Vada Lentil Vada
Festivals Delicacy
Medu Vada is often prepared during various South Indian festivals and special occasions. It’s a popular item during festivals like Pongal, Diwali, and Navratri. The crispy and savory vada is also a favorite offering in temples during religious ceremonies.
Tips and tricks
There are some tricks that are quite helpful with achieving the crispy exterior and soft and cooked interior.
Sometimes the vada turn hard, not cooked properly or absorbs more oil. This is basically the heat generated while grinding and not mixing properly.
You can follow these tricks for grinding using grinder as well as mixer.
Grinding : Many people tend to use mixer or food processor for grinding the urad dal batter and they can see the texture is little hard. This is basically due to the heat generated from the grinding which releases the oil content on dal and makes it more harder and soggy for oil.
Add the piece or two ice cubes while grinding which prevents this completely and also helps in even grinding. Don’t worry , it doesn’t make it runny.
Mixing: Once the batter is grinded , without adding salt , beat the batter using hands like an omelette mixing tuning vigorously to incorporate air which helps in softer interior.
Take small amount of water in a bowl and add the nicely beaten batter little like a ball to test whether its floating.
Over watery: If your batter turns out to be more watery, use rice flour little to adjust the texture. Yet, not recommended so carefully grind while grinding. You can also make another batch and add to it so it equalizes little.
Usually when you make onion medu vada or normally if u add salt earlier, it will release the water content of the product, thus making it watery so always add it before frying.
Recipe for Medu Vada
Medu Vada | Crispy Indian Fritters
Medu Vada is made from a batter of urad dal (black gram lentils), which is soaked, ground to a smooth paste, and then shaped into round discs with a hole in the center. The batter is seasoned with ingredients like green chilies, ginger, curry leaves, and sometimes even cumin seeds for added flavor. The vadas are deep-fried until they achieve a golden-brown hue, resulting in a crispy outer layer and a spongy inner texture.
Ingredients
Instructions
-
Grinding batter
Soak the urad water for minimum 4 hours or over night.
Wash and rinse for 3 times and completely drain the water.
Grind in grinder or mixer by removing all the water. Add 4 -5 pieces of ice cubes and grind it till it becomes thick soft paste.
Do not add excess water and just scrape the sides occasionally.
Once grinded into thick smooth batter transfer into bowl.
-
Preparation
Once transferred, use your hands and start beating like you beat an egg using fork in round motion.
Do for 5 minutes and add little amount of batter and in water and it should float.
After that add the green chilies, chopped onions, curry leaves chopped, cumin seeds, black pepper and mix well.
Always add salt before frying and mix and then fry it otherwise it will lose water and the batter becomes runny more.
-
Fry the vada
In a kadai heat oil and let it heat p to medium heat.
Take a ball of batter and roll in hand flatten it little and make hole in middle and drop in water.
If that’s tough take a banana leaf, take a small amount of batter and keep in banana leaf and flatten it and make a hole in middle and deep fry it.
Add slowly in oil and deep till it becomes golden brown on the outside.
Serve with chutney of your choice.
Serving Size 3
Servings 4
- Amount Per Serving
- Calories 105kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Sodium 490mg21%
- Potassium 318.99mg10%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 8.7g35%
- Sugars 1.6g
- Protein 7.1g15%
- Calcium 35 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Grinding : Many people tend to use mixer or food processor for grinding the urad dal batter and they can see the texture is little hard. This is basically due to the heat generated from the grinding which releases the oil content on dal and makes it more harder and soggy for oil.
Add the piece or two ice cubes while grinding which prevents this completely and also helps in even grinding. Don’t worry , it doesn’t make it runny.
Mixing: Once the batter is grinded , without adding salt , beat the batter using hands like an omelette mixing tuning vigorously to incorporate air which helps in softer interior.
Take small amount of water in a bowl and add the nicely beaten batter little like a ball to test whether its floating.
Over watery: If your batter turns out to be more watery, use rice flour little to adjust the texture. Yet, not recommended so carefully grind while grinding. You can also make another batch and add to it so it equalizes little.
Accompaniments for Medu vada
