Medu Vada – Savory Lentil Doughnuts
Vadas or savory lentil doughnuts are a traditional item from the assortment of South Indian snacks that we group together as tiffin. We have lately been doing a lot of conscious breakfast eating, ranging from dosas to the more indulgent vadas. And yes, these medu vada is one of the more indulgent breakfasts.
A vada or vadai is very simply a fritter. In North and South India, vadas are made with lentils. It’s close cousin in Eastern India is called Bora. A bora can be made with lentils, but they can certainly be made with other ingredients. Medu vada, while the most popular of South Indian Vadas are also a little tricky to nail down perfectly. An easier and equally good variation are these masala vadas.
The Story Behind Medu Vada
My first time trying these crisp creations was with a class with my friend Missy. It has taken me some effort to get the flavor and texture correct. Missy and her husband (then boyfriend) met at one of my classes featuring a vada, sambhar and chutney menu. Given that love blossomed, and they are still going strong maybe has something to do with medu vada. At least, that is what I would like to think.
Tips to nail your Medu Vada
Believe it or not, it is all about the lentils. Medu vada is made with urad or white lentils. The lentils have to be soaked overnight. Do not try any gimmicks about this. Once soaked overnight, grind the lentils using a powerful blender with very little water. If your lentils are soaked well, just the soft soaked lentils with 1 or 2 tablespoons of extra water per 1 cup of lentils should suffice. The ginger and the chilies are ground with the lentils.
The thick batter should be placed in a mixing bowl. Whip the lentils using a whisk, before adding additional spices. This allows the batter to get nice and airy. You can also try a float test, this is to drop a little bit of the batter in a cup of water, if it floats you are in business.
The vadas can be shaped on the palm of your hand, or over parchment paper and then dropped into hot oil. The hole in the center is to allow the vada to cook evenly. You want a fritter that is crisp on the outside and soft and creamy inside.
How to enjoy your Medu Vada
Classic Vadas are enjoyed with Idli, sambhar and chutney. I made these by themselves and enjoy them with any chutney of choice.
A classic South Indian recipe called Medhu Vada, a crispy savory lentil doughnuts that is delicious especially dunked in light and spicy lentils.
Ingredients
- 1 cup of white lentils (urad dal)
- Plenty of water for soaking
- 1 inch piece fresh ginger, peeled
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 and ½ teaspoon black peppercorns
- Oil for deep frying
Instructions
- Soak the lentils overnight and drain well, in a colander. This will remain some residual water.
- Place the lentils with the ginger, salt, baking soda and peppercorns in a food processor.
- Process for about 5 minutes, with a few pulses, before turning on continuously for 2 minutes.
- Remove to a bowl.
- Heat the oil in a wok for 2 minutes on medium heat.
- Take a small amount of the lentil mixture in your palm, insert a small clean hole in the center and gently lower into the oil.
- Do this with about 4 pieces, to fill the wok without crowding the wok.
- Cook for about 3 to 4 minutes on each side until golden crisp and turn and fry on the other side.,
- Remove and drain on paper towels, until all the batter is used up.
Notes
The prep time is for soaking the lentils overnight.