Medu Vada is the most favorite breakfast amongst every South Indians. Whether they have Idli, Dosai or Upma, they like to add a crispy & tasty Medu vada to their platter. In fact, when you have a breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the serving person reel out the menu list of breakfast combos, almost all of them featuring vada! Serving them with fresh and hot sambhar along with a variety of coconut chutneys.
3 cup urad dal (split black gram lentils)
1/2 cup rice flour or semolina flour (Rava) ( it brings the crispiness)
Clean, wash and soak the urad dal (split black lentils), rice and channa dal and in enough water for minimum 4 hours or overnight.
You can also soak ginger and green chilies along with it. or you can grind dry along with lentils and rice.
In a grinding jar, add cumin seeds
Add green chilies
Add soaked Lentils and rice to the same grinding jar, Don’t add salt while grinding. You should add the salt just before frying the vada.
Grid the whole to smooth batter, remove it in a bowl. With a help of a fork spoon or with your fingers mix the batter so that all air bubbles in it leaves the dough to make it a smooth batter.
To this batter add finely chopped green coriander & curry leaves.
Add salt to taste. You can also add eating soda for more softness.
Note: You can even add finely chopped onions to the batter.
Wet your palms or you can even use the Medu vada maker.
Make sure that vada batter should be hard enough to hold because if the batter is too light, vada will absorb more oil. Drop a dal-sized batter into the oil. If the batter comes to the surface immediately, then you are ready for the next step. Otherwise, heat the oil for some more time and check again.
Take a portion of the mixture in your hand and place the batter in your palm.
Make a hole in the center.
Drop the vada gently into the oil, making sure you do not touch the hot oil.
Fry till both sides of the medu vada turns to a golden brown.