Vada (Medu- vada)–Sāmbhar

• Servings: 2
• Soaking timing: 4 hours
• Preparation time: 18 minutes.
• Frying time: 10 minutes.
• Total time: 28 minutes.

Medu vada/Vada-sambher (ulundu-vada) is very popular and traditional south Indian dish; served as breakfast or side dish. It is one of my favorite south Indian dishes,  crispy from outside and soft inside. I love this dish; it is very- very delicious.

Ingredients:

For Vada:

• Urad dal (split black gram): 100 gm
• Salt: ½ teaspoon (as per your taste)
• Cumin seed:  1 teaspoon
• Onion: 2 no. (Medium size)
• Green chilli: 2 no.
• Curry leaves: 1 twig
• Ginger: 2” piece
• Oil: for frying

Preparation:

1. Soak urad dal minimum 4 hours or overnight,
2.  Grind them and make fine, smooth and creamy paste with help of little water.
3.  Whip the paste about 5-7 minutes.
4. Take the, onion, green chilli, curry leaves, ginger, cut into small pieces. Keep aside.
5. Take a big mixing bowl, put dal paste, ginger, salt, onion, green chilli, curry leaves, cumin seed. Mix properly. Now batter is ready.

Method:

1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil; drop a small drop of batter, if the batter starts expending slowly it means oil is ready, if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
2. Take a lemon size batter, don’t forget to make hole in the centrewith your thumb, which is the features of medu vada as shown in photo. It insures proper frying of vada in centre too.
3. Gently put this (vada) into hot oil. Repeat with remaining batter. Fry  on medium low flame till it become golden brown in colour on both sides(about 2-3 minutes each side).
4. Take out from the oil, now “Medu-Vada” is ready to serve with Sāmbhar and coconut chutney.
5. I have uploaded already the recipe of “Sāmbhar and Coconut Chutney”.

   

   

   

   

   

   

   

   

   

   

   

   

   

Vada (Medu- vada)–Sāmbhar by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.