Mini Medu Vada / Urad Dhal Vada

It’s one of the favorite South Indian food. It’s available almost all the restaurants especially in breakfast. 

This dish is mainly prepared by soaking the urad dal for 3 hours which is later grounded to smooth paste. it is later flavoured with ginger, green chillies, dried coconut, coriander and curry leaves. further shaped to doughnuts and deep fried in hot oil until golden brown and crisp.

Ingredients
Urad dal - 1 cup
Finely Chopped Green Chilli - 2

Finely Chopped Ginger - a small piece

Finely Chopped Curry Leaves - few

Finely Chopped Coriander Leaves- few

Dry Coconut - 1 tbsp

Hing / Asafoetida - a pinch

Rice Flour - 2 tbsp

Salt to taste

Oil for deep fry

Method

Soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil.

Drain off the water and grind to fine fluffy paste adding water as required. I have added 4 tbsp of water to make smooth thick paste.

Transfer the urad dal paste into large mixing bowl. Beat and mix the batter in circular motion till they turn light. It helps to incorporate air into batter and make medu vada soft and fluffy.

Now add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt.

Mix the batter well with the help of spoon.  Wet your hands with enough water and take a small ball sized dough and make it round.

Then slowly shape the edges and make a hole at the centre place.

Drop the vada in oil and deep fry the medu vada on medium flame.

Fry on both sides till they turn golden brown and crisp.

Serve hot medu vada prepared in mixi with chutney or sambar of your choice.