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Sep 26

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Medu Vada – Savory Indian Doughnuts Recipe

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Medu Vada is a traditional south Indian breakfast recipe. These crispy out and soft inside savory doughnuts are usually served with chutney and/or Sambar. They can be enjoyed as a side dish as well.

Serves – 3
Preparation time – 10 mins
Soaking time – 2 hrs.
Cooking time – 30 mins.
Ingredients: 

 

  • Black Gram Dal Skinless (Urid dal) (Wash and soak in enough water for 2 hrs) – 1 Cup
  • Water – as required for grinding the batter (approx 1/4 to 1/2 cup depends on the quality of dal)
  • Salt – to taste
  • Green Chillies (finely chopped) – to taste (I used 4)
  • Cumin Seeds – 1 tsp
  • Cilantro (finely chopped) – 2 Tbsp
  • Curry Leaves (finely chopped) – few
  • Oil – for deep frying

Procedure: 

Drain the water from the dal and grind it into a smooth and thick paste  (Use limited water to make a paste). One can make use of blender or wet grinder for this purpose.

Once the batter is ready add in salt, green chillies, cumin seeds, curry leaves, cilantro and mix well.

If you used blender while grinding, spend extra time for mixing the batter vigorously to incorporate more air, say about 10 mins.

Meanwhile heat  oil for deep frying, wait till the oil is medium hot.

Set some fresh water in a bowl and the batter beside the frying pan.

Once the oil is medium hot, dip your fingers into water, take desired portion of batter into your palm, poke a hole at the center and carefully release into the oil.  Make a few of them the same way.

Fry them till they turn golden all over.

Serve hot with chutney and/or Sambar.

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Permanent link to this article: http://www.sruthiskitchen.com/2012/09/26/medu-vada/

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  1. ruman

    Hi shruti my wada always turn soft not crispy please suggest me

    1. admin

      They are supposed to be soft from inside and crisp from out (slightly). Try not to over grind the batter till very smooth.

  2. Naveen

    Hi Shruthi, Thanks for nice recipe. I have one small question. should i ferment Vada batter ?

    1. admin

      You should never ferment vada batter. It absorbs lot of oil if you do so.

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