Monday, August 15, 2011
Medu Vada / Fried lentil Dumplings
Makes around 15 small vadas
Urad Dal / Black gram - 1 cup
Water - 1/4 cup
Coarsely Ground Black Pepper - 1/2 tsp
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Coconut - 1 tsp, grated (optional)
Peanut Oil for deep frying
Soak the urad dal overnight in 3 cups of water.
Wash well a few minutes and drain water.
Add about 1/4 cup water and some salt and blend in a blender to make a smooth paste. Add as little water as possible so that the mixture is very thick and not too watery. This is required to give the vadas a round shape with a centre hole.
Add ginger, chili and black pepper. Using a fork beat the mixture for 5 minutes. This will help to make fluffy vadas.
Heat peanut oil for deep frying. The oil should be hot so that the vadas do not soap up excess oil. Apply some water on your palms. Take a lemon size quantity of the batter and make a ball with it. Now with your fingers flatten it lightly and make a hole in the centre.
Gently drop it in the hot oil. Deep fry till golden brown on both sides.
Serve with hot sambar.