Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Batter
Frying
Equipment
Grinder; bowl; heavy pan; oil thermometer; slotted spoon; rack.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Soak · About 240 min
- Rinse 250 g urad dal; soak in plenty of water for 4 hours. Drain very well.
Grind · About 10 min
- Grind dal, adding 60 ml water for grinding gradually, until thick and smooth. Beat the paste with a spoon for 3 minutes to add air.
Season · About 3 min
- Fold in 15 g ginger, finely chopped, 1 green chili, finely chopped, 10 curry leaves, finely chopped, ½ tsp cumin seeds and ¾ tsp salt.
Check: A small spoonful holds its shape instead of flowing.
Shape · About 5 min
- With damp hands, shape small portions into rings. Make a centre hole with a fingertip. Keep hands lightly damp, not dripping.
Fry · About 25 min
- Heat 1000 ml neutral oil to 175°C / 350°F in a heavy pan. Slide in small batches carefully. Fry for 4–5 minutes, turning halfway; drain on a rack.
Check: Vadas are golden and cooked through with no wet batter inside.
Tips
- Excess water makes shaping difficult and increases splashing.
- Never fill the frying pan more than halfway with oil.
Substitutions
- Shape small spoon-dropped fritters if rings are difficult; check the centre cooks.
- Omit green chili for less heat.
Storage
- Get perishable Medu vada into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Medu vada within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Medu vada to 74°C / 165°F, stirring or turning it for even heating. When Medu vada is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Soak the dal ahead and keep it cool.
- Grind batter shortly before frying; chilled batter may need a brief stir.
FAQ
Why are vadas dense?
The batter may be too wet or insufficiently aerated. Beat thick batter before seasoning.
Why are they raw inside?
Very hot oil browns the outside too fast. Keep it near 175°C / 350°F.
Can I bake this batter?
This recipe is measured for frying. Baking gives a different texture and needs different timing.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
