Introduction:
Medu vada is a very popular and traditional snake is mostly served during breakfast or with tea. It is crispy from outside and soft from inside so is liked by people of all groups. This vada is made with urad dal (splitblackgram) which is high protein and healthy. Medu vada is served with sambar, coconut chutney or curd which enhances its taste. Its batter is light and airy which makes the vada fluffy and in perfect shape after frying. It is a complete breakfast option along with chutney and sambar. Today we will learn how to make perfect crispy medu vada at home and also prepare creamy coconut chutney, step by step in a simple and original method.
Ingredients:
• Urad dal 1 cup
• Ginger 1 inch pieces (finely chopped)
• Green chilli 1 (finely chopped)
• Curry leaves 5 to 6 (finely chopped)
• Black pepper 1/4 teaspoon
• Salt as per taste
• Onion 1 (optional finely chopped)
• Oil for frying
• Water for soaking and grinding the dal
How to make vada
1. Soak the dal:
Wash the urad dal properly and soak it in water for 5 to 6 hours.
After soaking, drain the water and drind the dal into a thick and smooth paste, adding little water at a time.
Make sure the batter is not too runny, or the vadas will not hold their shape.
2. Prepare the batter:
Now add ginger, green chili, curry leaves, black pepper, and salt to the dal batter.
You can also add chopped onion if you like (this is optional).
Beat the batter well for 5 to 10 minutes to make it light and airy, which helps make the vadas fluffy.
3. Fry the vadas:
Heat oil in a deep frying pan.
Keep a small bowl of water nearby and lightly wet your hands.
Take a small portion of the batter, shape it into a round ball, and use your finger to make a small hole in the centre (like a doughnut).
Gently drop the vada into the hot oil.
Fry on medium flame until golden brown from both sides.
Remove the vadas place them on a paper towel to absorb the extra oil.
Ingredients for coconut chutney:
• Fresh grated coconut 1 cup
• Roasted chana dal 2 tablespoons
• Green chili 1
• Ginger 1/2 inch
• Salt as per taste
• Water 1/4 cup or as needed
• For tempering (tadka)
• Mustand seeds 1/2 teaspoon
• Dry red chili 1
• Curry leaves 6 to 7
• Oil 1 teaspoon
How to make coconut chutney:
In a blender, add grated coconut, roasted chana dal, green chili, ginger, salt, and water. Grind it into a smooth paste.
Now, heat 1 teaspoons oil in a small pan.
Add mustard seeds, red chilli, and curry leaves to make tempering (tadka).
Pour this tempering into the chutney and mix well.
The coconut chutney is ready to serve.
Tips:
Always keep the batter thick so that vadas can hold their shape.
Add water little by little while grinding.
If the better becomes too thin, you can mix a little rice flour to adjust consistency.
Fry on medium flame so that vadas cook well from the inside too.
Conclusion:
Medu vada is one such this which amazing in both taste and texture. Its secret is to soak urad dal properly in the batter, then make a smooth and slightly thick paste, marinate and mix it. Using medium flame while frying and carefully shaping it makes it crispy outside and soft inside. Serving it with coconut chutney makes its flavour even more delicious and gives the taste of an authentic breakfast. Making it at home is not only hygienic but is also more fresh and tasty than the restaurant one. You can impress your guests and family by serving it with tea or during family breakfast. If you try making perfect medu vada once, it will become a permanent favorite in your breakfast menu.
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