The deep fried doughnut shaped lentil dumpling is a favorite in every household down south. If you thought making them was an ordeal, let us show you how easy it is to dish out the hot vadas to go with your idlis.
- 2 medium sized cups urad dal or skinned, split black gram
- 2 green chilies, finely chopped
- 1 teaspoon of cumin seeds
- 2 sprigs of curry leaves, finely chopped
- 1 medium sized onion, finely chopped
- 1 teaspoon black peppercorns, whole or crushed
- 1 tablespoon of chopped ginger
- Half a cup of finely chopped coconut pieces
- A few sprigs of coriander leaves, finely chopped
- Salt – one teaspoon
- Oil to fry
- Water to adjust consistency of the batter
Method Of Preparation:
- Soak the urad dal overnight. If that is not possible, soak for at least four hours.
- Next, pour the dal into a wet grinder and grind to a soft yet thick consistency. Add as little water as possible while preparing the batter.
- If the batter becomes watery while grinding, you may add some urad dal flour to adjust the consistency.
- Now, add all the above-mentioned spices, herbs and onions to the batter.
- Also add salt to the batter.
- In a medium sized wok, heat some oil.
- Shape the batter into small balls, flatten them and make a small hole in between.
- Next, slide the vadas into the oil and deep fry.
- Remember not to heat the oil too much. The oil should be just medium hot.
- Fry all the medu vadas one by one on both sides till you see them turn brown and crisp.
- Using a tissue, remove excess oil from the vadas.
- Serve the vadas hot, with idlis, sambar and coconut chutney.