Ingredient:
1 cup urad dal (split black lentils)
1 tbsp roughly chopped green chillies
4 peppercorns
8 to 10 curry leaves
1 tsp roughly chopped ginger
salt to taste
oil for deep-frying
For Serving
coconut chutney
sambhar
Method:
Clean, wash and soak the urad dal in enough water for atleast 2 hours.
Drain, add the green chillies, peppercorns, curry leaves and ginger and ¼ cup of water and blend in a mixer to a smooth batter.
Transfer the batter into a deep bowl, add the salt and mix well.
Wet your hand and take a portion of the mixture in your hand.
Make a hole in the centre with your thumb.
Heat oil in a deep non-stick kadhai and slide and drop the vada in hot oil. Deep-fry till it turns golden brown in colour from both the sides. You can deep-fry 2 to 3 vadas at a time.
Repeat with the remaining batter to make more medu vadas. Drain on an absorbent paper.
Serve immediately with coconut chutney and sambhar.
1 cup urad dal (split black lentils)
1 tbsp roughly chopped green chillies
4 peppercorns
8 to 10 curry leaves
1 tsp roughly chopped ginger
salt to taste
oil for deep-frying
For Serving
coconut chutney
sambhar
Method:
Clean, wash and soak the urad dal in enough water for atleast 2 hours.
Drain, add the green chillies, peppercorns, curry leaves and ginger and ¼ cup of water and blend in a mixer to a smooth batter.
Transfer the batter into a deep bowl, add the salt and mix well.
Wet your hand and take a portion of the mixture in your hand.
Make a hole in the centre with your thumb.
Heat oil in a deep non-stick kadhai and slide and drop the vada in hot oil. Deep-fry till it turns golden brown in colour from both the sides. You can deep-fry 2 to 3 vadas at a time.
Repeat with the remaining batter to make more medu vadas. Drain on an absorbent paper.
Serve immediately with coconut chutney and sambhar.
