Growing up in as an Indian, We all have come across Medu Vada In our life as a tasty, crunchy and healthy breakfast. Medu Vada are donut-shaped lentil fritters from South Indian cuisine that are crisp, fluffy, and delicious. Vada with Coconut Chutney or Tiffin Sambar is a popular breakfast dish enjoyed throughout India. We are confident that once you learn how to make these, you will forget your favourite restaurant and prepare them frequently at home.
You may find numerous varieties of vada all over India because Indian cuisine is a mash-up of various ethnic cuisines. Vada is a type of fried snack that goes by several names, including bada, wada, and bora, and whose recipes vary by location, community, and household. Lentils, veggies, cereals, and even tapioca pearls can be used to make them.
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Some of the well-known Indian cuisine dishes include masala vada, medu vada, Maddur vada, batata vada, and dahi vada.Let’s dip our Medu Vada in its past, only so that it can taste even more heavenly. Earlier Vada was made as offering to god. Imagine eating a delicacy that was made for gods. Doesn't it sound amazing, you eating a godly delicacy. Even today, during puja, traditionally made vada are served to gods and deities in temples and many South Indian homes.
According to the famous Indian food scientist and historian and nutritionist K. T. Achaya, Vada was very common during 100 BCE-300 BCE amongst Tamils.Vada is a very common food item which is a common sight in the streets of the Indian subcontinent and Sri Lanka. Medu vada is mostly served as breakfast but the best part about it is that it can also be snack. It is a quick all-day snack which is not missed out in any snack or tea stall. Medu vada is not only a traditional food of India but it is also relished by people living in other foreign countries along with chutney and sambhar.
Now let’s get into the preparation and see how this immaculate dish is made and served.
Ingredients:
• 1 cup urad dal
• 2 green chilli (finely chopped)
• 1-inch ginger (finely chopped)
• Few curry leaves (finely chopped)
• 2 tbsp coriander (finely chopped)
• 1 tbsp dry coconut / kopra (chopped)
• Pinch of hing / asafoetida
• 2 tbsp rice flour
• ½ tsp salt
• Oil for deep frying
Method:
1. First, soak 1 cup of urad dal for 3 hours in adequate water. Avoid oversoaking the Vedas because they will absorb oil.
2. Drain the water, then grind the mixture to a fine, fluffy paste, adding water as needed. To get a silky, thick paste, add 4 tbsp of water.
3. Fill a sizeable mixing bowl with the urad dal paste. The batter should be beaten and mixed in a circular motion until it becomes light. This makes medu vada soft and fluffy by adding air to the batter.
4. Add 1 inch of ginger, a few curry leaves, 2 tablespoons of coriander, 1 tablespoon of dried coconut, a pinch of hing, 2 tablespoons of rice flour, and 1/2 teaspoon of salt.
5. Oil is heated in a big cauldron or saucepan. Take a tiny amount of dough and shape it into a ball by wetting your hands with enough water.
6. As you did with the bread vada, gradually form the edges and create a hole in the centre. Put the vada in the oil and cook it in the deep fryer over a medium temperature.
7. Fry on both sides till they turn golden brown and crisp.
8. Serve hot medu vada over a skewer to make it look more presentable with chutney or sambar of your choice.
Serve it with coconut chutney and hot tea as morning breakfast/snack. You can also serve it with idli, hot sambar and nariyal chutney as a breakfast.
