Medu Vada

Medu vada is primarily a doughnut shaped fritter made of black lentils (dehusked urad dal).  The vadas are crunchy on the outside and soft on the inside.  The origin of medu vada can be traced back to the Maddur town in the present day Karnataka.  This dish was made popular outside south India by the Udupi restaurateurs. This vada is a popular snack in south India. It also had at breakfast also. 

Ingredients

•  2 cups urad dal (dehusked and split black gram)
•  1 teaspoon cumin seed
•  1 teaspoon black pepper corns crushed.
•  2 springs curry leaves
•  1 medium onion finely chopped
•  2 green chillies finely chopped.
•  2 teaspoon chopped coriander
•  Salt to taste
•  Oil for deep frying.

Method

    Medu vada batter

• Soak the urad dal for one hour.  Wash thoroughly till the water is clear.
• Grind the soaked dal adding very little cold water (keep water in fridge when you soak the dal, so by the time we ready to grind the water will be cold).  The cold water helps to get fluffier batter.
• Add the cumin, and pepper corns just before removing the batter from the grinder. Add the onions and mix well.  If the vada is being prepare for fasting do not add the onions.
• Set the batter aside for one hour in the fridge to cool down  

  Making the vada

• In a kadai/deep dish heat oil.  Keep the oil in medium heat.
• Take some water and apply the water in the palm of your hand.  Take some batter on your right hand and make a round shape.  Using your thumb make a hole in the middle just like in the doughnut. 
• Slide the vada into the hot oil careful not to splash the hot oil.
• Fry the medu vada on both sides till crispy brown turning with a spatula very gently. Continue frying till golden brown on both sides.
• Remove from oil and place the same on a kitchen towel.
• Serve with sambar and coconut chutney along with some freshly chopped onions and cucumber.
• If the batter gets too watery the vada will absorb too much oil.  To avoid that we can add semolina to the batter and set it aside for an hour.