Craving an indulgent breakfast/snack? Make this deep fried urad dal vada using split gram lentils, fresh ginger, coconut and curry leaf. A little preparation (soaking lentils overnight) and you can have this ready in minutes!
A popular snack/ breakfast in many a homes and restaurants in South India, this medu vada/ urad dal vada comes with chutney and sambar (lentil and vegetable stew). Typically the medu vada ( has the same shape as a bagel/doughnut). This little bite-sized balls is how mum always made them at home. You can enjoy them for breakfast or even as a party snack.
KITCHEN NOTES
The important thing to note when making it is not to over-mix or over-blend the batter. You want the gritty/sandy texture that ensures you get a really fluffy result. The flavours of finely chopped green chilli, ginger and curry leaves are mandatory, but the coconut pieces if you can find them are a worthy addition. I love using my hands(lightly oiled) to make the balls but feel free to use a spoon. Don’t be too fussed about the shape – they are meant to have craggly edges (like hush puppies)!
When frying, your oil shouldn’t be too hot – you want enough time for the insides to cook while the outside gets golden. Make sure to take them out of the hot oil before fully golden as the residual heat will add a bit more colour. I find it best to fry a test vada to taste and check seasoning before frying the whole batch.
Serve your urad dal vada with the coconut- ginger- chilli chutney for best results.
Urad Dal Vada
Ingredients
- 1 cup Urad Dal (split black gram lentils – white)
- 2 tsp Rice Flour
- 1 tsp Semolina (rava)
- 3 pcs Green Chillies (finely chopped)
- 2 tbsp Fresh Coconut Pieces Chopped (optional)
- 1 tsp Ginger (finely chopped)
- 6 pcs Curry Leaves (finely chopped)
- 2 tbsp Coriander Leaves (finely chopped)
- Salt (to taste)
- 3 cups Water
- Oil (for deep frying)
For Coconut Ginger Chutney
- 1/2 cup Fresh Grated Coconut
- 1 tsp Ginger
- 2 pcs Green Chillies
- 1/4 tsp Tamarind Paste
- 1 tbsp Lime Juice (adjust to taste)
- 1.5 tbsp Sugar (adjust to taste)
- Salt (to taste)
- Water (to grind)
Instructions
- Wash your urad dal (split black lentils) until the water runs clear. Add more water until lentils are more than fully submerged and set it aside. Soak overnight (at least 6 hours).
- When ready to cook, drain all the water from the soaked lentils. Add to the blender and grind without any water (as far as possible). The idea is to grind to a coarse paste so make sure to scrape sides and grind in short bursts. If you absolutely must use water, add only a tbsp or so at a time to move things along.
- Transfer the lentil mixture into a mixing bowl. Add the rice flour, semolina, green chillies, curry leaves, ginger, coriander leaves, coconut pieces (if using) and salt to taste. It is very important not to over-mix the batter as you don't want it to lose the aeration from blending.
- Heat your oil in a frying pot to 175℃. Form little dumplings (craggy edges are good) with an oiled spoon or your hands and drop into the hot oil. Fry until golden. Transfer on to a rack to drain.
- Serve hot with the coconut ginger chutney.
For Coconut Ginger Chutney
- Add all the ingredients to the blender, blend into a nice smooth paste using as little water as possible to achieve this. Taste and balance the salt/sugar along with the lime juice.
For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.
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