Medu Vada

Method

1. 1

   About Medu Vada: Medu Vada are crispy golden doughnut-shaped South Indian fritters made from urad dal batter. They are soft inside, crunchy outside and are always served with sambar and coconut chutney. The trick is getting the batter consistency right.

2. 2

   Soak the dal: Wash 1.5 cups urad dal (split black lentils without skin — they are white coloured) thoroughly. Soak in plenty of cold water for 4-5 hours. The dal will swell significantly.

3. 3

   Grind the batter: This is the most critical step. Drain the soaked dal completely. Grind in a blender or wet grinder with as little cold water as possible — add water just 1 tbsp at a time. Grind for 10-15 minutes until the batter is absolutely smooth, white and extremely fluffy like whipped cream. The batter should be thick enough to hold its shape and not drip off a spoon. When you drop a small amount in water it should float — this is the test for correctly aerated batter.

4. 4

   Season the batter: Add 1 tsp salt, 1 tsp finely grated ginger, 2 green chillies very finely chopped, 1 tbsp finely chopped curry leaves, 1 tsp coarsely crushed black pepper and 1 tbsp finely chopped coriander. Mix well with your hand — mixing with hand aerates the batter further.

5. 5

   Refrigerate: Cover the batter and refrigerate for 30 minutes. Cold batter is easier to shape and produces crispier vadas.

6. 6

   Heat the oil: Pour oil to at least 10cm depth in a deep pan. Heat on medium heat. Test with a tiny drop of batter — it should rise to the surface in 3 seconds.

7. 7

   Shape the vadas: Wet both hands thoroughly with water. Take a portion of batter about the size of a large lemon. Place on your wet fingers. Make a hole in the centre with your thumb. Quickly and carefully flip or slide the vada directly into the hot oil. Alternatively shape on a wet ziplock bag or banana leaf and slide into oil.

8. 8

   Fry to perfection: Fry 4-5 vadas at a time. Do not crowd the pan. Fry on medium heat for 2-3 minutes each side until deep golden brown and crispy. Total frying time is about 5-6 minutes.

9. 9

   Drain: Remove with slotted spoon and drain on paper towels. The vada should be deeply golden outside, cooked through and have a slight crunch when tapped.

10. 10

    Serve immediately: Vada must be eaten freshly fried while hot and crispy. Serve with piping hot sambar for dunking and fresh coconut chutney.