Medu Vada - Savoury, Fluffy Lentil Batter Doughnuts
Crispy Vada with gloriously soft and fluffy insides. A South Indian snack that can be eaten with coconut chutney or sambar.
Ingredients
- 1 litre neutral oil for deep frying
To Soak the Dal:
- 80 g split urad dal (without skins)
- 200 ml water
To Make the Vada:
- 1 tablespoon cold water
- coarsely ground black pepper to taste
- 2 strands fresh coriander cilantro, finely chopped
- 10 g onion finely chopped
- ¼ teaspoon cumin seeds
- 1 green chilli finely chopped
- sea salt finely ground, taste
Instructions
- Wash 80 g split urad dal to remove any debris or stones. Once washed, add them to a deep bowl with around 200 ml water. Cover the bowl and set aside to soak for a minimum of four hours.
- After soaking, drain the soaked urad dal of any excess water (most should have been absorbed). Add to a mixer grinder along with 1 tablespoon cold water, and make a smooth paste. You can test if the batter has been ground enough by dropping a small piece in cold water — it should float.
- Heat 1 litre neutral oil in a large, deep kadai, saucepan, or deep fat fryer over medium-high heat.
- While the oil heats, add the spices to the batter. Transfer the batter to a bowl and add coarsely ground black pepper (to taste), 2 strands fresh coriander (finely chopped), 10 g onion (finely chopped), ¼ teaspoon cumin seeds, 1 green chilli (finely chopped), and sea salt to taste. This step is quite forgiving; you can also add ginger and curry leaves, which are traditional, or vary the quantities. Lightly fold through the batter.
- Once the oil is hot enough (you can test this by dropping some batter — it should rise quickly but not brown immediately), start shaping the medu vada*. Take a small bowl of cold water. Wet your hands and with your dominant hand, take a small portion of the batter. Use your fingers to flatten and smooth the top of the vada. Then, use your thumb to make a large hole in the middle. Once done, carefully slide the vada into the hot oil. Repeat.
- Fry the medu vada for around 5 minutes or until a deep golden brown. Drain excess oil on a kitchen towel and then serve hot with chutney or sambar.
Notes
* You can also buy a batter dispenser if you don't want to hand-shape the medu vada.
Nutrition
Serving: 1gCalories: 44kcalCarbohydrates: 7gProtein: 3gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gSodium: 28mgPotassium: 6mgFiber: 3gSugar: 0.3gVitamin A: 24IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Tried this recipe?Please consider leaving a review!
