Uzhunnu Vada or Medu Vada is a South Indian recipe, which is a perfect amalgamation of spices and vada is usually served with Sambhar and coconut chutney. The one thing that fills my heart with immense joy on a winter afternoon is a plate of uzhunnu vada or medu vada.
Traditionally, Medu Vada was enjoyed as a breakfast delight and a mid-time snack; However, you can also enjoy this delicious dish as a main-course dish best served with Sambhar and chutney.
Urad dal, the main ingredient in this Medu vada recipe, is primarily skinned black gram. The best part is that lentils are good for your health, so don’t wait to add them to your daily menu.
The important part of this recipe is getting the right consistency of the batter. You’ll require to soak the urad dal for two hours, so they soften and making it easier to grind them into a smooth paste. Adding the right quantity of water while grinding will make sure the paste is consistent.
You can tweak some spices as per your taste preference and enjoy the delicious flavor of this authentic Indian recipe. However, the primary recipe will remain the same.
Ingredients (for serving six people)
- Urad dal - 2 cup
- Peppercorns - 3 teaspoons
- Refined oil - 2 cups
- Garlic - 3 cloves
- Asafoetida 1/4 teaspoon
- Finely chopped onion - 1/2 cup
- Curry leaves - one handful
- Ginger - 1 teaspoon
- Salt - 2 pinches
- Soak black gram in water for 2 hours and rinse well.
- Drain the water & grind black gram, wait till it turns into a paste.
- Sprinkle a little water to achieve a steady consistency of the batter.
- Add cumin seeds, ginger, peppercorns, salt, asafoetida.
- Add chopped onions and curry leaves and mix well with the batter.
- Heat oil in a reasonably large frying pan for deep frying.
- Wet your hands with water and take 2 tablespoons of batter, and shape into a ball. Then flatten slightly.
- Apply some oil in your palm and extract the batter and make a hole with your finger, at the center of the vada.
- Slide vada into the hot oil. Do not to overcrowd the pan.
- Flip the vadas occasionally, and fry for 4-5 minutes, until they are golden brown on both sides.
- Put the vadas on a tissue paper, to remove the excess oil from the vadas.
It tastes best when served warm with coconut chutney or sambhar.
