Hey guys, Wish you all a very happy new year. It was a great new year for me as I enjoyed the dinner at PalmBeach restaurant UK, we are typical south Indians so we always prefer this restaurant as the taste is very similar to home cooked food. Well that’s exactly what every south Indian will prefer to have for breakfast. What’s wrong with the idea of having a breakfast like pongal, dosa and vada?…
Medu vada is my all time favorite finger food, I love the fluffiness of this food. It goes on well with pongal, you can have it along with sambar and chutney as well. I prefer having medu vada soaked in a bowl full of sambar, omg you’ll just feel the heaven in your tummy.
I have decided to share my version of medu vada here, try it out and let me know how you liked it.
Urad dal – 2 Cups
Cumin seeds – 1 tsp
Black peppercorns, whole or crushed – 1 tsp
Sprig curry leaves, chopped – 1 or 2
Onion, finely chopped – 1
Green chili, chopped – 1 or 2
Chopped ginger – 1 tbsp
Chopped coconut pieces (optional)- ½ cup
Few sprigs of coriander leaves chopped – ½ cup
Salt to taste
Oil for deep frying
Some water if needed to make the batter
• Soak the urad dal in a bowl and leave it overnight.
• Grind the soaked dal to a fine batter by adding little water.
• Add less water, if the batter is watery, you can bring it back to a thick consistency by adding semolina or urad dal flour.
• Add the spices one by one – spices, herbs, onions and salt (to taste).
• Pour oil to a frying pan, allow the oil to heat completely.
• Give a good round shape to the vada batter and make a hole in the center.
• Slide the vada into the hot oil pan.
• The vadas might look cooked from outside, but it will remain uncooked inside. So allow it to cook on mediumly hot oil as hot oil can brown the vadas quickly.
• Drain the fried vadas using kitchen tissue paper.
• Now you can enjoy the smoking hot medu vada along with sambar and chutney.