Medu Vada (Lentil Donuts)

• 1 cup urad dal (black gram lentils)
• 1 small onion (finely chopped)
• 1 tablespoon fresh cilantro (chopped)
• 1 teaspoon ginger (minced)
• 1 green chili (finely chopped)
• 1 teaspoon cumin seeds
• 1/2 teaspoon asafetida powder
• Salt to taste
• Oil for frying

Steps

1. 1 Soak urad dal in water for at least 4 hours or overnight.
2. 2 Drain and grind the dal into a smooth paste.
3. 3 Transfer to a bowl and add onion, cilantro, ginger, green chili, cumin seeds, asafetida, and salt. Mix well.
4. 4 Heat oil in a deep fryer or large skillet.
5. 5 Shape the batter into small donuts and fry until golden brown.
6. 6 Drain on paper towels and serve hot.

Equipment

• Blender or food processor
• Deep fryer or large skillet

Variations

• Add curry leaves for extra flavor.
• Experiment with different spices like mustard seeds or fennel seeds.

Substitutions

• If urad dal is unavailable, consider using a mix of chickpea flour and water as a binder, though the texture will differ.

Pairings

• Coconut chutney
• Sambar
• Mint chutney

Nutrition

Tips

• Ensure the batter is not too watery; adjust consistency with a bit of rice flour if needed.
• For crispier vadas, maintain a consistent oil temperature.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 350°F for 5 minutes.

Freezing: Freezes well. Place cooled vadas on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw at room temperature and reheat in the oven at 350°F for 10 minutes.

Serving Suggestions

• Serve with coconut chutney or sambar for a complete South Indian experience.

FAQ