Medu Vada

                                                        Medu Vada

       In South India, this medu vada is traditionally made during a festival lunch. It is served along with rice, sambar, vegetables, appalam, etc. When you travel by train in South India, you will never miss to note vendors selling crispy crunchy piping hot medu vadas all through the day.  

      The world "Medu" means "Soft" and "Vada" is "fritter". It is crisp on exterior and soft inside.

Cuisine: South Indian
Preparation Time: 15 minutes
Soaking Time: 3 to 4 hours
Refrigeration Time: 1 hour
Cooking Time: 5 to 9 minutes for a batch of 4 vadas

Ingredients:
Urad dhal: 1 cup
Crushed pepper: 8 to 10 nos
Finely chopped ginger: 1 teaspoon
Asofotedia: 1/2 teaspoon
Salt to taste
Curry leaves: a few
Oil for frying
Rice flour: 1 teaspoon (Optional)

Method:
1. Soak urad dhal in water for 3 to 4 hours. Drain the water and grind it into fine smooth paste using a mixie by sprinkling little water in-between.
2. The vada batter should resemble beaten frothy butter. Place the vada batter in refrigerator for 1 hour, the batter should be very thick. 
3. After 1 hour, take the batter, add salt, crushed pepper, ginger, asofotedia, curry leaves and mix well.
4. Heat enough oil for frying the vadas in a wide pan over medium fame.
5. Take a lemon-sized portion of batter in your palms, flatten it and make a hole in the center and gently drop it into hot oil. Fry it until it becomes golden brown in colour.
6. Drain the excess oil in the vada and take it out.
7. Serve it hot with coconut chutney or sambar.

Note:
1. Placing the vada batter in fridge for 1 hour takes away the extra moisture in it which results in a crispy vada
2. If you find it watery, add rice flour and make the batter thick to the consistency as mentioned before.
3. If the batter is loose it tends to absorb more oil, so make sure it is thick.
4. It is important to put a hole in the middle of the vada, so that it gets cooked evenly.