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–+ servings

medu vada

These are savoury fried snacks, originating from the south of India. They can be described variously as fritters, cutlets, doughnuts, or dumplings. This recipe for medu vada is our family recipe for a simple lentil-based vada.
a plate of lentil dumplings with cocnut chutney
prepare: 10 minutes
cook: 20 minutes
soak: 12 hours
total time: 30 minutes
difficulty: moderate
yield: 4 servings
calories: 288 kcal
diet: gluten free
cuisine: Indian, karnatakan

ingredients

instructions

  • Wash the urad dal and soak overnight in five cups of water. When soaked, drain and rinse
  • Add the salt, green chillies, ginger, black peppercorns and curry leaves to the lentils. Grind into a thick and smooth paste in a food processor adding a little water if needed. Transfer to a bowl.
  • Whisk mixture to aerate. Test batter by dropping a small piece into water. If it floats it is light enough to continue.
  • Heat oil for deep frying on a medium flame.
  • Grease your hand with oil and put two tablespoons of the lentil paste into your hand. Roll into a small ball, then poke a hole in the centre to make into a torus or doughnut shape.
  • Slide into the hot oil and fry till light golden. Do not crowd the vadas while they cook as they will stick together.
  • When the vadas turn a golden colour, remove from the oil with a slotted spoon and drain on paper towels. They will take around five minutes to cook.
  • Serve once oil has drained.

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nutrition

Serving: 100 g | Calories: 288 kcal | Carbohydrates: 40 g | Protein: 18 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 0 mg | Sodium: 661 mg | Potassium: 31 mg | Fiber: 15 g | Sugar: 0 g | Vitamin A: 95 IU | Vitamin C: 56.2 mg | Calcium: 55 mg | Iron: 5.7 mg