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HISTORY

:- Medu vada literally 'soft vada' is an indian fritter made from Vigna mungo.It is usually made in donut shape,with a crispy exterior with soft interior.A popular food item in South India and Sri lankan cuisine. It is generally eaten as a breakfast or a snack.

:- According to Vir Sanghvi, the origin of medu vada can be traced with 'some certainty' to the Maddur town in present-day Karnataka. The dish was made popular outside South Imdia by Udupi restaurateurs of Mumbai

INGREDIENTS

Split Black Gram-1 cup

Ginger-1 pieces (grated)

Green chillies/Dryred chillies- 3/4 (finely chopped)

Crushed Black Pepper

Asaefotida - a pinch

Curry Leaves- 1-2 strands

Oil

Salt

Water

PROCEDURE

-Soak the urad dal overnight or a minimum of 1/2 an hour

-Drain the water and grind the dal in grinder/blender/mixie using as little water as possible

-Take this urad dal batter in a bowl and add required salt,grated ginger,green/red chillies,crushed pepper,asaefoetida and chopped curry leaves

-In the meantime,heat the oil for frying the vadas

-To shape the vadas,wet your hand,take a small portion of batter on the palm your hand.Instead of hand you can also use polythene paper.

-Using the finger of your other hand or the thumb of the same hand,make a small hole in the center of the batter.

-Gently slide the batter into the hot oil.The hole helps in even cooking of the vadas inside and out.The vadas should be fried in medium heat.

Once the vadas get golden brown on one side,flip it and cook the other side

-Once the vada fully turns golden brown,remove it and let it rest on paper towels to remove excess oil