Ingredients You'll Need
Before we begin, gather the following ingredients for making Medu Vada:

1 cup urad dal (split black gram lentils)
2-3 tablespoons rice flour (optional, for crispiness)
1-2 green chilies, finely chopped
1-inch piece of ginger, grated
A few curry leaves, chopped
2 tablespoons chopped fresh coriander leaves
A pinch of asafoetida (hing)
Salt to taste
Oil for deep frying
Soaking and Grinding the Urad Dal

Let's start by soaking and grinding the urad dal:

Step 1: Soaking the Urad Dal Rinse the urad dal thoroughly under running water. In a large bowl, add the urad dal and enough water to cover it completely. Soak the urad dal for 3-4 hours to ensure it becomes soft and easy to grind.

Step 2: Grinding the Urad Dal Drain the soaked urad dal and transfer it to a blender or wet grinder. Grind the urad dal into a smooth and fluffy batter using as little water as possible. The batter should be thick and not watery. Making the Medu Vada Batter

Now let's prepare the Medu Vada batter:
In a mixing bowl, add the ground urad dal batter. Add rice flour (if using) to the batter for additional crispiness. Mix in finely chopped green chilies, grated ginger, chopped curry leaves, chopped coriander leaves, asafoetida (hing), and salt to taste. Stir the batter well to ensure all the ingredients are incorporated evenly. Shaping and Frying the Medu Vada

Now comes the exciting part - shaping and frying the Medu Vada:

Heat oil in a deep frying pan or kadhai over medium heat. While the oil is heating, keep a bowl of water nearby for shaping the vadas. Wet your hands with water to prevent sticking, take a small portion of the Medu Vada batter, and shape it into a ball.
Flatten the ball slightly and make a hole in the center using your thumb to create a doughnut-like shape.
Gently slide the shaped Medu Vada into the hot oil and fry on medium-low heat until it turns golden brown and crispy on all sides.
Fry a few vadas at a time, depending on the size of the frying pan, to avoid overcrowding. Serving Medu Vada

Your crispy and savory Medu Vada is now ready to be served:

Tips for the Perfect Medu Vada The key to fluffy Medu Vada is the right consistency of the batter. Ensure that the batter is thick and fluffy to get soft vadas. Adding rice flour to the batter makes the vadas crispier. You can skip this step if you prefer softer vadas. To make the hole in the center of the vada easily, keep your fingers wet while shaping the vadas.


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