Medu Vada
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (green chile) · dairy (green chile) · egg (green chile) · peanut (green chile) · tree nut (green chile) · sesame (green chile) · soy (green chile) · shellfish (green chile) · fish (green chile)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 300 g | split urad dal |
| 15 g | ginger |
| 2 unit | green chile |
| 12 unit | curry leaves |
| 1 tsp | black pepper |
| 1 ½ tsp | salt |
| 1 l | neutral oil |
Steps
- soak120 mindal fully hydratedRinse the urad dal and soak until fully hydrated, then drain very thoroughly. Excess soaking water makes it difficult to grind a thick batter capable of holding the ring shape.
- blend8 minvery smooth thick fluffy batterGrind the drained dal with only spoonfuls of cold water as needed until extremely smooth and thick, scraping the processor often. The batter should trap air and hold a peak; a pourable batter produces flat oily vada.
- mix3 minbatter light and seasonings distributedBeat the batter briefly to incorporate additional air, then fold in ginger, chile, chopped curry leaves, pepper and salt. Do not leave salted batter sitting for a long time before frying because it gradually loosens.
- prep8 minwet hands, ring shapeWet your hands, shape a small portion into a thick disc and open a hole through the center. Keep portions compact and uniform so the center cooks before the exterior becomes too dark.
- fry15 min175 C / 350 F oil, deep golden and crispSlide vada carefully into hot oil and fry in uncrowded batches, turning until evenly deep golden. Maintain steady temperature: too hot leaves a dense raw center, while too cool produces greasy vada.
- rest3 mindrainedDrain briefly and serve hot with chutney or sambar. The ideal vada has a crisp shell and a light, moist interior created by well-aerated urad batter.