Medu Vada

🔥 Prep

• Rinse 250 g urad dal and soak in enough water for 4‑5 hours or overnight.
• Drain the soaked dal and transfer to a grinder.
• Add 2 green chillies (roughly chopped), 1 inch ginger (peeled and chopped), 10 curry leaves, 1 tsp black pepper, and 1 tsp salt.
• Grind to a smooth, thick batter, adding minimal water if needed; the batter should hold its shape when scooped.
• Transfer batter to a bowl and whisk lightly to incorporate air, making it fluffy.

🔥 Cook

• 1. Heat 300 ml oil in a deep, heavy‑bottomed pan over medium‑high heat until it reaches about 180 °C (a small drop of batter should sizzle and rise to the surface).
• 2. Wet your hands with water, take a small portion of batter, shape it into a ball, then make a hole in the centre to form a classic vada shape.
• 3. Gently slide the shaped vada into the hot oil and fry for 2‑3 minutes without disturbing.
• 4. Flip the vada using a slotted spoon and continue frying for another 2‑3 minutes until both sides are golden brown and crispy.
• 5. Remove the fried vada with the slotted spoon, letting excess oil drain, and place on paper towels to absorb any remaining oil.
• 6. Repeat steps 2‑5 with the remaining batter, ensuring the oil stays at the proper temperature (adjust heat to maintain medium‑high if needed).

🔥 Serve

• Serve the medu vada hot, accompanied by coconut chutney and sambar on the side.
• Garnish with a few fresh curry leaves and a wedge of lemon if desired.
• Enjoy as a breakfast item or snack with a filter coffee.