Medu vada
Medu vada, from above
VegVeganTamil Nadu

Medu vada

A doughnut that chose a life of pepper and curry leaves.

40 minTime
13 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.
Why the vada has a hole3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
346kcalsame
13 gproteinsame
10 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Urad dal (split black gram)1 cup
Green chilli2, finely chopped
Ginger2.5 cm, finely chopped
Curry leaves1 sprig, torn
Black pepper1 tsp, coarsely crushed
Onion1 small, finely chopped
Rice flour1 tbsp, optional
Salt1 tsp
Cooking oil (vegetable oil)for deep frying (about 1/3 cup absorbed)

Method

5 steps
  1. 1Soak the urad dal for 3 to 4 hours. Drain it very well.
  2. 2Grind with as little ice cold water as possible, sprinkling a spoon at a time, until thick and fluffy.
  3. 3Beat the batter with your hand for 2 minutes. Fold in chilli, ginger, curry leaves, pepper, onion, rice flour and salt.
  4. 4Heat the oil to medium hot. Wet your hand, flatten a ball of batter, press a hole through the centre with your thumb and slide it into the oil.
  5. 5Fry, turning once or twice, until deep golden and crisp. Drain and serve hot with coconut chutney and sambar.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Medu vada: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Paruppu usili40 min
To drink Neer mor8 min
To drink Panneer soda3 min
Something sweet Sakkarai pongal45 min
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