Medu vada recipe - South Indian crispy lentil doughnuts
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Serves: 4
 
What you need
  • 2 cups urad dal/skinned black lentils (black gram);
  • ½ tsp cumin seeds;
  • 2 sprigs fresh curry leaves, chopped;
  • 1-2 green chillies, chopped;
  • 1 tsp minced ginger or ginger paste;
  • ½ tsp salt;
  • ½ cup water;
  • ½ tsp ground black pepper;
  • pinch of asafoetida/hing (optional);
  • oil to fry.
Method
  1. Wash and soak the urad dal in enough water, for 3-4 hours or overnight.
  2. Drain all the water completely and add the soaked urad dal into the grinder. Do not add water. Grind for a few seconds then stop and add little water. Grind and repeat adding water, until you obtain a fluffy and soft, but not runny batter.
  3. Once the batter is ready, add the remaining ingredients, mix well and keep aside.
  4. Heat oil in a deep frying pan, check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil is just right.
  5. Wet your palms and shape the vada like a donut. Make a hole in the center using your finger. Drop the vada into the oil.
  6. Flip both the sides and cook the vada till the bubbles ceases and the vada turns golden brown on both sides. Remove and drain on a tissue paper.
  7. Serve warm with coconut or mint chutney, tomato sauce or with just a cup of tea.
Recipe by My Indian Taste at http://myindiantaste.com/medu-vada-recipe-south-indian-crispy-lentil-doughnuts/