Mendu Vada Recipe

Soak and Grind

Rinse 1 cup urad dal (and 2 tbs raw rice if using) until water runs clear. Soak in enough water for 4–6 hours. Drain the soaked dal. In a wet grinder or high-speed blender, grind the dal to a fluffy, smooth but slightly grainy batter using about 100–120 ml water added gradually. The batter should be light and hold shape but not runny.

Transfer batter to a bowl and beat vigorously by hand or with a spatula for 3–5 minutes to aerate and develop lightness. Add 1 tsp salt, 1 tsp grated ginger, 1 chopped green chili, crushed peppercorns (if using), a pinch of asafoetida, 8 curry leaves (finely chopped), and 2 tbs finely sliced onion. Mix well to distribute evenly.

Check batter consistency: it should be thick enough to shape. If too thick, add water 1 tbsp at a time. Heat oil in a deep frying pan to medium-high (175–180°C / 350–360°F).

Shape and Fry

Wet your hands, take a lemon-sized portion of batter, roll into a ball. Flatten slightly on the palm, press a hole through the center with your thumb to create the classic doughnut shape. Alternatively, drop batter using a spoon into hot oil for irregular vadas.

Carefully slide shaped vadas into hot oil, fry 3–4 at a time without overcrowding. Fry on medium heat until the underside is golden, then flip and fry the other side. Total frying time about 6–8 minutes per batch, until evenly golden-brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven while you finish remaining batter.

Cook Dal

Rinse 1 cup toor dal and pressure cook with 600 ml water and 1/4 tsp turmeric until soft (3–4 whistles) or simmer in a pot until mushy. Mash lightly and set aside.

In a saucepan, heat 1 tbs oil or ghee. Add 0.5 tsp mustard seeds; when they splutter add 0.5 tsp cumin seeds, 0.25 tsp fenugreek (if using), 2 dried red chilies and a pinch of asafoetida. Add 6 curry leaves and sauté briefly.

Add 2 cups mixed vegetables and 1 chopped tomato. Sauté 2–3 minutes, then add 1 tbs tamarind paste diluted in 100 ml warm water, 2 tbs sambar powder, 1 tsp turmeric, and 1.25 tsp salt. Add about 200–300 ml water, cover and simmer until vegetables are tender (10–12 minutes).

Add the cooked dal to the vegetable-tamarind mixture, adjust consistency with additional water to get a soup-like sambar (approx total 700–900 ml). Simmer 5–7 minutes to meld flavors. Taste and adjust salt, tamarind or sambar powder as needed. Garnish with 2 tbs chopped coriander leaves.

Grind Chutney

In a blender, combine 1 cup grated coconut, 2 tbs roasted chana dal, 1 green chili, 0.5 tsp ginger and 60 ml water. Grind to a smooth-to-slightly coarse paste. Add 0.75 tsp salt and adjust water to reach a spoonable chutney consistency. Transfer to a serving bowl.

Temper Chutney

Heat 1 tsp oil in a small pan. Add 0.5 tsp mustard seeds; when they pop, add 1 tsp chana dal, 1 tsp urad dal and 1 dry red chili broken into pieces. Fry until dals are golden, add 4 curry leaves, then immediately pour the tempering over the chutney. Mix and serve.