Vada Recipe | How to make Vada
Hot, deep-fried, crispy from outside and soft from inside, it’s called medu vada or medhu vadai and is traditionally served with sambar and coconut chutney.
Servings 12 pieces
Calories
Ingredients
- 1.5 cup urad dal black gram
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon black paper power
- 2-3 cloves
- 1-2 green chilli fine chopped as required
- 2 tablespoon coriander finely chopped
- oil to deep fry
- Salt to taste
Instructions
- Rinse and soak urad dal in enough water or for at least 6-8 hours.
- Let the dal sit in a colander for 5 minutes for the excess water to drain off.
- Add the green chillies, black pepper, clove, red chilli, turmeric powder, coriander powder, salt, asafoetida in urad dal and blend in a mixture to a smooth batter along with little water.
- Transfer this paste into a large bowl.
- Add chopped coriander and whisk well.
- Heat the oil in a deep pan over medium heat.
- Take some water in a small bowl next to paste to shape the vada.
- Soak your fingers of both the hands in water and pinch a small portion of dal paste.
- Hold it over your one hand fingers and flatten it using the other hand wet fingers.
- Make a hole in the centre of the flattened vada.
- Gently slip it on the pan of hot oil to deep-fry.
- Deep fry the vada over medium-high heat till deep golden, crisp from both the sides.
- Transfer to a plate lined with kitchen towel.
- Serve them hot with chutney and tea.
Notes
For safety reasons, it is best to slide the shaped vada from the sides of the pan.