Medu Vadai is a popular South Indian Snack and also it is served for breakfast with Idli, Sambar, and Pongal.
Whenever I make idli dosa batter and I used to soak extra dal for making this medhu vada. When I started learning to make this vada, initially I found it difficult to bring holes in between vadas.
As per saying “Practice makes perfect” over the period of time, I learned to make perfect crispy authentic vadas.
Why does vada have a hole in the middle?
The simple trick to make perfect vadas is in the vada batter consistency. When the batter is thick enough, you can easily make holes in between. The hole helps the vada to cook inside evenly, if there is no hole then the vada could burn out at the surface and undercooked inside.
The hole also helps to give more crispy to soft ratio, which is a delight to eat.
How to make medu vada?
Medhu vada is made with batter and other Indian spices, along with onion, green chilies, and cilantro. The batter is then ground to a perfect consistency, which is not so thick or thin. It should be able to hold in your hand and make a hole in between. Then dip the donut shaped batter into a deep fryer or hot oil. Fry it until it is golden brown on both sides.
Traditionally I have seen my mom use plantain leaf to make the donut shape. It makes it so easy to make the shapes and throw in the oil. Using your palm also works but you need to constantly rub it with oil to make sure the batter doesn’t stick to your hand.
Smart Cooking tip
- Soak urad dal for at least 3 hours, so you can grind the batter without adding much water.
- Use a plantain leaf with oil coating to make the shape.
- Alternatively, you can also use the vada maker to make the vada. It is sold on Amazon. (click the image to check it out)
Medhu Vadai is a popular South Indian Snack and also it is served for breakfast with Idli, Sambar and Pongal.
- 1 cup URAD DAL
- 1 cup ONION CHOPPED
- 2 no GREEN CHILIES
- 0.50 tsp GINGER
- 10 no CURRY LEAVES
- 3 tbsp CILANTRO (CORIANDER)LEAVES RAW
- 2 tbsp WATER
- 1 tsp SALT (to taste)
- 1 cup OIL (for deep frying)
Soak the urad dal for 4 - 5 hours. Drain water completely and grind it to a smooth and fluffy batter (Sprinkle little amount of water while grinding for a fluffy batter).
Add the chopped onion, green chilies, curry leaves, grated ginger, chopped coriander leaves, salt and mix well.
Divide the batter into small portions and make a hole in between and deep fry in hot oil until the color changes into golden brown.