- 8 People
- 60 Mins.
- 2 cups of white Urad Dal
- 6 green chillies
- 1 piece of ginger
- 10-12 curry leaves
- 1/4 tsp of asafoetida
- 2 tsps of Tata Salt
Method to make Medu Vada
Wash and soak the Urad Dal in fresh water for about 1 hour.
Drain and grind to a smooth and spongy batter.
Add salt, asafoetida and mix well.
Wash and mince the green chili, ginger, curry leaves and mix into the batter.
Heat oil in a kadai.
Wet the palm, take some batter and flatten to a round shape.
Make a hole in the centre with your thumb and slowly slide into the hot oil.
This batter should yield 25-30 medium sized vadas.
Deep fry on both sides till crisp and light golden brown.
Drain well on an absorbent towel and serve hot with sambar and /or chutney.