South Indian Medu Vada Recipe (Makes ~12 vadas)
Ingredients:
1 cup urad dal (whole/skinned black gram)
1–2 green chilies, finely chopped
1 inch ginger, grated
2 tbsp chopped coconut (optional)
1 small onion, finely chopped (optional)
Few curry leaves, chopped
1/2 tsp black peppercorns (optional)
Salt, to taste
Oil, for deep frying
Instructions:
1. Soak & Grind Dal
Wash and soak urad dal in water for 4–5 hours.
Drain and grind into a thick, fluffy batter with minimal water (use 2–4 tbsp max).
The batter should be light and smooth (not runny). Beat the batter well with hand/spoon for 1–2 minutes to aerate it — this makes vadas fluffy.
2. Add Flavors
Mix in green chilies, ginger, curry leaves, peppercorns, coconut pieces, onion (if using), and salt.
3. Shape the Vadas
Wet your hands. Take a small ball of batter, flatten slightly and make a hole in the center using your thumb.
Alternatively, shape using a plastic sheet or banana leaf.
4. Fry the Vadas
Heat oil in a deep pan on medium heat.
Gently slide in the vadas and fry until golden and crisp on both sides.
Drain on paper towels.
Serve With:
Coconut chutney
Sambar
Filter coffee (for an authentic touch!)
Tip: To check if the batter is ready, drop a spoonful in water — if it floats, it’s light and aerated
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