Medu Vada Recipe - Crispy South Indian Lentil Donuts

Learn to make crispy, fluffy medu vada at home. These traditional Tamil urad dal fritters are perfect with sambar and chutney.

• 2 cups urad dal (split black gram)
• 2 green chilies, finely chopped
• 1 inch ginger, minced
• 1 small onion, finely chopped
• Few curry leaves, chopped
• 2 tbsp coriander leaves, chopped
• 1/2 tsp cumin seeds
• 1 tsp black peppercorns, crushed
• Salt to taste
• Oil for deep frying

1. 1

   Wash and soak urad dal for 3-4 hours. Drain completely.

2. 2

   Grind the dal to a smooth, fluffy batter using minimal water. The batter should be thick and airy.

3. 3

   Transfer batter to a bowl. Add chopped onions, green chilies, ginger, curry leaves, coriander, cumin, pepper, and salt.

4. 4

   Beat the batter vigorously with a ladle for 2-3 minutes to incorporate air. This makes vadas fluffy.

5. 5

   Heat oil for deep frying in a kadai or deep pan.

6. 6

   Wet your hands with water. Take a lemon-sized ball of batter and flatten it on your palm.

7. 7

   Make a hole in the center with your thumb to form a donut shape.

8. 8

   Gently slide the vada into hot oil. Fry 3-4 vadas at a time.

9. 9

   Fry on medium heat until golden brown and crispy on both sides (4-5 minutes).

10. 10

    Drain on paper towels and serve hot with sambar and coconut chutney.

Per serving. Values are approximate.