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Medu Vada (3 Pcs) Recipe

Name: Masala Indian Kitchen - Novis Medu Vada (3 Pcs) Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1 cups split black gram (urad dal), skinless; 1 cups water (for soaking); 0.25 cups finely chopped onion; 2 tbs finely chopped fresh cilantro (coriander leaves); 1 tsp finely chopped green chilies; 0.5 tsp grated fresh ginger; 0.25 tsp split black peppercorns (optional, whole); 0.125 tsp asafoetida (hing); 0.5 tsp cumin seeds; 1 tsp salt; 0.125 tsp baking soda (optional; for extra fluffiness); 2 cups vegetable oil (or peanut/sunflower) for deep frying; 0.25 cups water (small bowl for wetting hand); 0.75 cups fresh grated coconut; 2 tbs roasted chana dal (dalia or bengal gram); 0.5 tsp green chili; 0.25 tsp ginger (small piece); 0.5 tsp salt; 0.25 cups water (to grind); 1 tsp oil for tempering; 0.5 tsp mustard seeds (for tempering); 0.5 tsp urad dal (for tempering); 1 piece dry red chili (broken, for tempering); 4 leaves curry leaves; 1 tsp ready-made sambar powder; 1 tsp tamarind pulp (diluted); 0.5 cups water; 0.25 tsp salt; 0.25 tsp mustard seeds (for tempering); 1 tsp oil for tempering

Inspired by Masala Indian Kitchen - Novi

Time1h 10m

Serves1

crispy and golden-brown on the outside, yet irresistibly soft on the inside, these lentil fritters are a South Indian delight. Served with coconut chutney and sambar, the combination of textures and flavors is a true culinary delight that will keep you coming back for more.

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Ingredients

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Vada batter

1 cups split black gram (urad dal), skinless

1 cups water (for soaking)

1/4 cups finely chopped onion

2 tbs finely chopped fresh cilantro (coriander leaves)

1 tsp finely chopped green chilies

1/2 tsp grated fresh ginger

1/4 tsp split black peppercorns (optional, whole)

1/8 tsp asafoetida (hing)

1/2 tsp cumin seeds

1 tsp Celtic sea salt

1/8 tsp baking soda (optional; for extra fluffiness)

For shaping, frying & finishing

2 cups vegetable oil (or peanut/sunflower) for deep frying

1/4 cups water (small bowl for wetting hand)

Coconut chutney (simple)

3/4 cups fresh grated coconut

2 tbs roasted chana dal (dalia or bengal gram)

1/2 tsp green chili

1/4 tsp ginger (small piece)

1/2 tsp Celtic sea salt

1/4 cups water (to grind)

1 tsp oil for tempering

1/2 tsp mustard seeds (for tempering)

1/2 tsp urad dal (for tempering)

1 piece dry red chili (broken, for tempering)

4 leaves curry leaves

Sambar (quick stovetop, small portion)

1 tsp ready-made sambar powder

1 tsp tamarind pulp (diluted)

1/2 cups water

1/4 tsp Celtic sea salt

1/4 tsp mustard seeds (for tempering)

1 tsp oil for tempering

1/4 cups onion (small, sliced)

Method

Vada batter

Soak dal

Rinse the urad dal 3–4 times until water runs clear. Soak in 1 cup water for 4–6 hours at room temperature (or overnight in the fridge).

Drain

Drain the soaked dal thoroughly in a sieve for 10–15 minutes so there's minimal surface water.

Grind batter

In a wet grinder or a high-speed blender, grind the drained dal with as little water as possible (start with 2–3 tablespoons and add if needed). Grind in short pulses, scraping sides, until you get a light, fluffy, whipped batter with small air bubbles and a smooth but slightly coarse texture (about 6–8 minutes in a wet grinder, longer in a blender). The batter should be thick enough to hold shape (like stiff whipped cream).

Whip & season

Transfer batter to a bowl. Beat it vigorously with the back of a spoon or whisk for 1–2 minutes to incorporate more air. Add chopped onion, cilantro, green chili, grated ginger, whole peppercorns (if using), asafoetida, cumin seeds, and 1 tsp salt. Fold gently to combine. If using, dissolve 1/8 tsp baking soda in 1 tsp warm water and add just before frying to help puffiness.

Shaping & frying

Heat oil: In a deep, heavy-bottomed pan, pour oil to a depth of about 2–3 inches (approximately 1.5–2 cups depending on pan). Heat over medium-high until temperature reaches 350°F (175°C) or when a small batter drop sizzles and rises slowly to the surface.

Shape vadas: Wet one hand with the small bowl of water. Take a heaping tablespoon of batter in your wet palm, flatten slightly to a disc, then make a finger indentation in the center to form a ring (classic doughnut shape). Alternatively, use a plastic sheet or small bowl as a mold — drop batter on it, invert into oil, and slide off carefully.

Fry in batches: Gently slide shaped vadas into the hot oil, 3 at a time (this recipe makes 3 vadas). Fry on medium heat; do not overcrowd. Use a slotted spoon to turn them occasionally so they brown evenly. Adjust heat to maintain steady frying — medium to medium-high so interior cooks without exterior burning. Total frying time per batch: 4–6 minutes until golden brown and crisp.

Drain & rest: Remove vadas with a slotted spoon and drain on paper towels or a wire rack for a minute. For extra crispiness, place on a rack in a warm oven (100°C/212°F) for 3–5 minutes before serving.

Coconut chutney (simple)

Grind chutney: In a small blender, combine grated coconut, roasted chana dal, green chili, ginger, salt, and 1/4 cup water. Grind to a smooth paste, adding up to 2–3 tablespoons more water if needed to get a thick but spoonable consistency.

Temper: Heat 1 tsp oil in a small pan. Add mustard seeds and let them pop, then add urad dal and sauté until golden. Add broken dry red chili and curry leaves, fry for a few seconds. Pour this tempering over the ground coconut chutney and mix. Taste and adjust salt.

Sambar (quick stovetop, small portion)

Make quick sambar: In a small saucepan, heat 1 tsp oil and sauté sliced onion until translucent. Add 1 tsp sambar powder and stir for 30 seconds, then add 1/2 cup water, 1 tsp tamarind pulp, and 1/4 tsp salt. Bring to a gentle boil and simmer for 4–5 minutes. Adjust seasoning. Keep warm for serving.

To serve

Plate 3 hot medu vadas with a side of coconut chutney and a small bowl of warm sambar. Garnish chutney with a few fresh cilantro leaves if desired. Serve immediately so vadas remain crisp on the outside and soft inside.