Medu Vada-A typical TamilNadu Breakfast

This recipe serves three.

Ingredients:

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• Whole Urad dal(skinless) - 100 grams
• Green chillies - 3
• Pepper ,crushed coarsely - 1 tsp
• Cumin seeds,crushed coarsely - 2 tsp
• curry leaves - 2 sprigs,chopped finely
• Ginger - a 1 inch piece,chopped very finely
• Salt - to taste
• Coconut (Dried/Kopra) - 2 tsps,finely chopped
• Onion (optional) - 1,finely chopped
• rice flour - 3 tbsp
• hing - 1/2 tsp

Method:

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Medu Vada turns out really fluffy and crispy when done in a grinder than in a mixer.This is mainly due to the aeration in the process of grinding.So I prefer to use a grinder.Mixer can also be used ,but then aeration has to be done manually after grinding the batter.

• Wash and soak the Urad dal for exactly 1 hour.
• Drain the excess water.
• Add half of urad dal with green chillies and start the grinder.Do not add water immediately.
• Let it grind for a min.Then just sprinkle water.
• Add the rest of urad dal and rice flour too.Keep sprinkling water in between so that the Urad dal grinds uniformly into a nice fluffy batter.
• The consistency has to thick enough to take it in hands and form a ball.So be careful in adding water.
• Once its ground well,add the cumin seeds,pepper powder,curry leaves,onions,ginger,salt,coconut and hing to it.
• Keep mixing the batter well using your hands for 10 min.This enhances more aeration.If you use a mixer,then aeration timing can be increased to 15 min.
• Heat oil in a kadai,Have water in a bowl.
• When the oil is hot enough,start the process of making vada.
• Wet your fingers with the water in the bowl,take little batter(according to the side of vada) and make a hole with your thumb as shown.
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• Gently drop it into the kadai and keep sauting on a low flame till it turns golden brown.
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• You can make 5 to 6 vadas at a time.
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• Drain the excess oil using a tissue paper.
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Serve hot with Idly sambar/Coconut chutney.

Refer to the videos for better understanding.