Indian cuisine · Breakfast & Eggs

Medu Vada

Ring-shaped fritters of whipped urad dal, crisp outside and cloud-soft inside, with coconut chutney.

Ingredients · for 4 servings

• 250 g urad dal (skinned black lentils)
• 2 green chilies
• 1 tbsp grated ginger
• 1 tsp peppercorns
• 1 tsp cumin seeds
• 15 curry leaves
• 1/2 tsp asafoetida (hing)
• 1 onion
• 1 l frying oil
• Salt

Instructions

1. Wash the urad dal and soak in plenty of cold water for at least 4 hours or overnight, then drain and let it dry very well.
2. Blend the lentils with at most 4 tbsp water into a thick, white paste – too much water makes the batter runny and the vada soak up oil.
3. Whip the paste by hand or with a whisk for 4–5 min until airy, until a dollop floats on top of cold water; only then is enough air worked in.
4. Fold in the chilies, ginger, coarsely crushed peppercorns, cumin, chopped curry leaves, asafoetida, the finely diced onion and 1.5 tsp salt.
5. Heat the frying oil to 170 °C, flatten a ball of batter with a wet palm, poke a hole in the center with your thumb, and carefully slide the ring into the oil.
6. Deep-fry for 4–5 min per side until golden brown, turning once, drain on paper towels and serve immediately with coconut chutney and sambar.