Medu Vada are my husband’s absolute favorite, given a choice he can have them daily. Infact, during our stay in Singapore for 3 years he did ate them daily as breakfast right after an hour of gym (He earned his fried food I would say)
Since the way to heart is through stomach, although I already have his heart, I still now and then surprise him with his favorite food to reiterate my position.
So last night I made Medu vada with Sambhar, the combination is true magic, crispy savory vada dunked in piping hot Sambhar, thats all you need on a cold evening.
So here it goes, this recipe yielded 8-9 vada’s
Ingredients
- Urad Dal (Black Gram) – 1 and a half cup
- Curry Leaves- 1 Spring Chopped
- Onion- 1 Finely chopped
- Black peppercorn- 5-6 pods
- Salt- AS per taste
- Oil- to fry
- Cumin Seeds- 1 spoon
Method
- Soak Urad Dal for 3-4 hours
- Blend Dal with half cup of water, make sure the paste is not watery (If gets watery then quick fix is to add Rawa or urad dal powder to make the consistency right)
- Add in salt, cumin, curry leaves and onion and give good mix
- Heat oil in pan for deep frying
- Take some water in hand, in wet hands take a little mix and shape it in form of a ball and then pinch a hole in middle and put it in fryer
- Fry till golden, your vada’s are ready to be served with Sambhar or a quick snack with any chutney or on their own
Crunch'n'Spice 