Medu vada has a nebulous history of origin. No one knows for sure where and when it was first made…. There are claims of it originating in some town in Karnataka but sources remain obscure…
Nevertheless, Medu vada is hands down a favourite of most of the people. It was made popular by the Udipi Restaurants then mushrooming in Mumbai in 1900’s and there was no looking back. A staple breakfast item in South Indian homes every Sunday…there is something enthralling about this deep fried fritter which makes the most deterred dieter go weak at knees…
Medu means “soft“. As the name suggests, it is soft and melt in the mouth centre (san the actual centre 😜 ) and a crispy scrumptious exterior…. Similar to a donut, Medu vada also has a hole in the centre… But unlike it’s obverse friend , Medu vada is savoury and eaten with soupy lentil gravy called “Sambar ” and a chutney made from coconut. Best eaten hot or warm; but if eating cold, goes well with yoghurt.
If you don’t mind ditching your diet sometime in the month, this a good addition to your breakfast list. Crispy from outside and soft and spongy within… Its like a haven in every bite when eaten in a perfect morsel of vada dipped in steaming hot sambar and a dollop of cool coconut chutney…
Enjoy my ishtyle vada this Sunday with your family and don’t forget to pin me here your family’s drool score…. 😄
Don’t forget to read the tips. They will come handy.
2 cups unskinned Urad Dal / Black Gram
1 small onion chopped semi finely (optional)
1 tsp Cumin seed / Jeera (optional)
1 tsp freshly ground pepper powder
1/2 tsp Hing / Asofetida
2 finely chopped green chillies
Salt to taste
1 cup Toor Dal / Yellow Gram
1 medium size onion roughly chopped
1 Brinjal roughly chopped
2 drumsticks cut to a size of 3 inch sticks
100 gms yellow pumpkin , roughly chopped. No need to remove the skin.
1 big tomato quartered
2 tbsp Sambar powder
2tsp red chill powder
2 tbsp tamarind paste
Tempering of Sambar
1 tsp mustard seeds / rai
1/2 tsp of Haldi/ Turmeric powder
1/2 tsp of Asofetida / Hing
A Sprig of fresh curry leave
1/2 tsp of Meethi Dana / fenugreek seeds
For Coconut Chutney
1/2 Fresh Coconut
1/2 tsp Mustard seeds / Rai
2 Green chillies
1 inch Ginger
1/4 tsp Asofetida / Hing
1/4 tsp whole Urad Dal
3 tbsp curd ( not sour)
2 tbsp roasted Bengal gram / Channa Dal
Salt to taste
Tempering for chutney
1 tsp oil
1/4 tsp Hing / Asofetida
1/2 tsp Rai / Mustard seeds
1. Pressure cook Dal and vegetables separately.
2. Temper the things in the list of Sambar tempering and add to the boiled Dal. Mix the boiled vegetables.
3. Add the tamarind paste, tomatoes and powder masala. Simmer for 5 mins.
Grind all the things in chutney list. Temper the chutney with items in the chutney tempering list.
1. Soak Urad Dal for 10 to 12 hrs. Drain well and grind the dal to a smooth paste with very little water. Your grinder will heat up in the process. Don’t be scared 😄
2. Add onions , green chillies , Jeera , salt, Hing etc as per the list into the batter. Mix thoroughly.
3. Heat oil for deep frying. Dip your hands in cold water before taking the dal mixture in your hand. This will ensure the batter releases easily into the oil. Make a ball and poke the ball in the centre with your thumb. Release the vada into the oil. Fry three Vadas at a time. Don’t overcrowd the pan. Serve with chutney and Sambar.
1. After the dal is soaked for 10 to 12 hrs, keep it in the refrigerator. This makes the Vadas more crispy.
2. Adding more water to the dal while grinding will make the vadas oily when they are fried. Use very little water.
3. The pan should be full with oil. Ones you dunk a vada in oil , it should float up. don’t disturb the vada with your ladle for few seconds or else it will break.
4. Vadas should be fried on a medium to high flame.