Receta How To Make South Indian Style Medu Vada (Lentil Fritters | Chillu Garelu) Recipe

by Siri

Tweet As I type this post, I can hear the pitter-patter of the incessant rain and cool wind gush outside my window. It has been pouring cats and dogs since morning and the dull weather isn't helping me stay focused on work at hand. Instead, my mind is wandering in hundred directions, especially towards something deep fried. Usually I am reluctant to heat a pot of oil but today, I gave in. Sharing a easy and fool proof recipe for Medhu Vada as we call in South India. It is one of most adored breakfast dishes and sometimes, we get down to enjoy these as appetizers/snacks. Don't miss out on these golden brown beauties. Enjoy. Preparation: Wash and Soak: 1 cup split black lentils (urad dal) in water for 8-10 hours or overnight Chop: 1-2 green chillies 8-10 curry leaves 1 tsp ginger Rest of the Ingredients: 3-4 black peppercorns 2 tbsp grated coconut 1/4 tsp asafoetida (hing) salt to taste oil for deep-frying a small bowl of water Drain the water from urad Dal and grind to a fine paste with a tablespoon of water and transfer to a bowl. Gently heat about a tablespoon of oil. We need this to add to the urad dal batter. To this paste, add fresh coconut, green chillies, asafoetida, ginger, black peppercorns, curry leaves and salt to taste. Add a tablespoon of hot oil to this batter. Whisk for at least 5 to 10 minutes. The more you whisk, the fluffier it becomes and the insides of the vada will be airy instead of dense. In a kadai, heat enough oil for deep frying. Dip your fingers in a bowl of water and take a lemon sized portion of batter in your hand. Make a hole in the center with your thumb and lightly pull the center a bit towards yourself. Upturn and drop the vada gently into hot oil. On medium-low heat, fry the vadas until golden brown. Transfer on to a paper towel to drain excess oil. Repeat. These vadas taste fantastic with any kind of coconut chutney. Recipe Inspiration: The Bombay Chef | Varun Inamdar (Watch On Youtube) Sending this as an entry to My Legume Love Affair # 117, guest hosted by Amrita, originally conceptualized by Susan and currently hosted by Lisa. until next time, Siri