01/3Pongal Special: Medu Vada Recipe

Medu Vada is a popular South Indian dish made from urad dal. It is crispy on the outside and soft on the inside and looks exactly like a doughnut. It is very popular in South Indian and Sri Lankan Tamil cuisine and is usually eaten as a breakfast or evening snack. It is one of the traditional dishes of Pongal, the main festival of South India. If you also want to make traditional food on Pongal, here’s the easiest way to make this vada at home. (Images courtesy: Canva)
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02/3Ingredients required

Ingredients required
2 cups urad dal (soaked overnight)
2-4 green chillies
2 tbsp coriander leaves
1 tbsp ginger
1 sprig of curry leaves
¼ cup fresh coconut pieces
5-10 black peppercorns
salt to taste
2 cups oil for deep frying
Water, as required

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03/3The process of making Medu Vada

The process of making Medu Vada
To make Medu Vada, first, soak 2 cups of lentils in water overnight. The next day the lentils will have puffed up well, then drain the water and put it in the mixer and prepare a light coarse paste. Take special care of the amount of water while putting the dal in the mixer, if the water is too much then you will get a little difficulty in making the vadas. At this moment, you can add 2-3 tbsps of water to the batter.

Put the paste on a plate and with the help of your hands, keep stirring it well so that air is filled in it. Add 1 teaspoon of water in between while whisking. When you feel that the batter of dal has turned white and the quantity of batter has also increased.

After beating, put a spoonful of batter in water and see if it floats above the water, which means your batter is completely ready. Now add finely chopped coconut, finely chopped green chillies, finely chopped coriander, 5-10 crushed black peppercorns and salt as per taste and mix it well with hands.

Now, heat oil in a pan and take a spoon of batter on hand and make a thick dough, make a hole in the middle with the help of a finger and leave the vada in the pan by turning the hand upside down over the oil. In a short while the vada will puff up on its own and will be ready.




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