Medu Vada
South Indian doughnuts made from urad dal, crispy on the outside and fluffy inside, deep-fried to a golden crust.
Ingredients
- hulled urad dal200 g
- water750 ml
- deep-frying oil500 ml
- green chili1 pcs
- fresh ginger2 tsp
- curry leaves10 leaf
- salt1 tsp
Instructions
Rinse the urad dal 3–4 times, cover with 700 ml water and leave to soak for 4–5 hours.
Drain off all the water, transfer the dal to a blender and grind with 50 ml water into a thick, smooth batter; don't let it become runny.
Transfer the batter to a bowl, add salt, finely chopped green chili, grated ginger and thinly sliced curry leaves. Beat with your palm in circular motions for 1–2 minutes to incorporate air into the batter.
Heat oil for deep-frying in a deep pot or kadai to 170–175 °C; the oil should be hot but not smoking.
Wet your hands with water, take a walnut-sized portion of batter, shape it into a ball, press a hole in the center with your thumb and carefully slide the medu vada into the oil.
Fry in small batches over medium heat for 3–4 minutes, turning once, until the vadas are evenly browned and crisp.
Remove the medu vada with a slotted spoon, let the excess oil drain off and serve hot straight from the fryer.
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