Medu vada is a savory fritter made from a batter of ground ural dal (black lentils), chilies, ginger, cumin, coconut, and cilantro. The fritters are popular in South India and are often eaten for breakfast or as a snack.
Health Benefits
- Urad dal, the major ingredient in medu vada, is rich in iron. By this, it can help boost hemoglobin and provide energy for the day-to-day activities of the body.It helps the digestive and cardiovascular systems to function effectively.
- Black pepper, another ingredient of the recipe, offers relief against respiratory issues. Also, it repels bacteria from the body. Its antioxidant content helps to boosts the immune system.
(Visited 2,360 times, 1 visits today)
Ingredients
(18 oz.) urad dal (split husked black lentils): 500 g
salt to taste
green chillies--finely chopped: 3
(3/4 oz.) ginger, finely chopped: 20 g
(3 1/2 oz.) coconut, grated: 100 g
cumin seeds: 1 tsp
black pepper corns: 1 tsp
sprig curry leaf: 1
(1 3/4 oz.) cilantro leaves, finely chopped: 50 g
vegetable oil: 2 cups
How To Make Medu Vada
- Soak the urad dal in water for about 45 minutes.
- Drain.Grind the dal until it becomes a paste. This can take about 30 minutes.
- Add salt, green chillies, ginger, coconut, cumin seeds, black peppercorns, and curry leaf. Then, add cilantro leaves.
- In a blender, blend the ingredients very well. Some water may be needed. Make sure that it is thoroughly blended. This should look like a fluffy batter.
- Heat the oil in a saucepan. Use your hand to make a blob of the batter. Insert a hole in it with your thumb to make a doughnut shape.
- Fry it well on both sides until its color turn to golden brown. Drain on paper towels.
- Serve it immediately.
Tip:
Take the medu vada toschool or work. Pack it in a lunch box or tiffin box. Check out Vaya Tyffyn online for a wide selection of tiffin boxes.
Trivia
- Medu vada are often served with coconut chutney or yogurt. They may also be served with sambar, a lentil and vegetable stew.