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Medu Vada/ Southindian Lentil Doughnut
Meduvada is a traditional South Indian dish which features not just in every day cuisine but also an indispensable part of the menu on festivals.It is made from lentils like urad dal or Channa dal and usually made in doughnut shape,with a crispy exterior and soft interior.If you can't manage to get the shape then just make small balls and fry.......It is one of my favourite dish and Usually it is served with piping hot sambar and coconut chutney that makes it more irresistible .But do you try meduvada with Rasam? I especially like it dunked in hot Rasam and This is a favourite at my home.That is a personal choice.
For making perfect vada ground urad dal should ferment nicely to get the perfect air pocket inside the vada.A proper fermentation makes vada light and fluffy inside and crisp outside.Medu vada can be flavoured as per your own choice.Many people like adding chopped onions and curry leaves in it asi prefer adding chopped coriander leaves.The aroma of masala with crispness of vada makes this dish extraordinarily delicious.Though it is slightly time consuming recipe it is worth all the effort.Do give it a try.
Ingredients:
- Urad dal/lentil -1 cup
- Green chillies-1 ts
- Chopped coriander leaves-1 ts
- Salt to taste
- Oil for frying
Procedure:
- Soak the urad dal for 4-5 hours.Grind the dal with little or no water so that batter should be smooth and thick.After grinding lentil to a coarse paste pour the batter in a large bowl.Using your hand beat the batter and combine well for at least 5minutes.Then you will get soft and fluffy vada batter.
- Add crushed black pepper ,chopped green chillies and coriander leaves.Transfer the batter into a large casserole and close the lid.Allow it to ferment for 2 hours .After 2 hours batter becomes frothy and double of its quantity then mix salt and stir well.
- Heat oil in a kadai,make the vada with hole in the centre and fry till golden brown or crisp.
- Serve hot with coconut chutney or Rasam.(recipe in the soup section)
For making perfect vada ground urad dal should ferment nicely to get the perfect air pocket inside the vada.A proper fermentation makes vada light and fluffy inside and crisp outside.Medu vada can be flavoured as per your own choice.Many people like adding chopped onions and curry leaves in it asi prefer adding chopped coriander leaves.The aroma of masala with crispness of vada makes this dish extraordinarily delicious.Though it is slightly time consuming recipe it is worth all the effort.Do give it a try.
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