Medu vada is a favourite and traditional dish of south india. It is an inseparable part of the menu in festivals, marriages and pooja days. It can also be prepared on Ganesh chaturthi.
Makes 8-10 vada’s
1 cup urad dal/ split black lentils(soaked for 2 hours and grinded into a smooth paste)
1 teaspoon black peppercorns
few curry leaves
1/2 teaspoon cumin seeds
salt to taste
oil for deep frying
Wash and soak the urad dal in enough water for at least 2 hours. Drain urad dal and blend it into smooth batter, adding little water.
Add the salt, curry leaves, cumin seeds, black peppercorns and mix well and divide the mixture into 9 equal portions.
Heat oil in a shallow pan for deep frying, the oil should be medium hot.
Wet your hand. Take a portion of batter in your hand and make a hole in the center with the thumb. Upturn your hand and slid the vada in oil.
If you can’t make a hole in the center, than also it’s ok. The vada’s will still taste awesome. I made vada’s by both method.
Deep fry vada until both sides are golden crisp.
Drain on absorbent paper.
Serve hot with coconut chutney, ketchup or sambar.