Looking For What To Cook Next Morning? Try South-Indian Medu Vada

By Nikita Toppo

These vada turn out crispy on the outside and fluffy inside and they are mostly served with coconut chutney and sambar.

1 cup urad dal, 1 tbsp chopped green chillies, 3 to 4 peppercorns, 8 to 10 curry leaves, 1 tsp chopped ginger, salt to taste, 1/4 cup finely chopped onions, oil for deep-frying

Ingredients

Wash and soak the urad dal for at least 2 hours. Drain, add the green chillies, pepper, curry leaves and ginger.

Step 1

Blend in a mixer to a smooth batter, adding approx. ½ cup water. Add the onions and salt and mix well.

Step 2

Divide the mixture into 14 equal portions. Take a portion of the batter and shape it into vada and carefully slide it in hot oil.

Step 3

Deep-fry on a medium flame till it turns golden brown from both the sides. Repeat with the remaining batter.

Step 4

Drain on an absorbent paper and serve the medu vada immediately with sambhar and coconut chutney.

Step 5