Medu vadai
AI-drafted · awaiting admin review
Crisp, doughnut-shaped fritters of whipped urad dal, served with sambar and chutney or offered at festivals.
Region: Tamil Nadu and South IndiaOccasion: Breakfast; festival offerings and feastsTime: 30 min + 2 hours soakingServes: 4Vegan
Ingredients
- 1 cup whole skinned urad dal
- 2 green chillies, chopped
- 1-inch ginger, chopped
- 1 tsp whole black pepper
- A sprig of curry leaves, chopped
- 1 small onion, chopped (optional)
- Salt to taste
- Oil for deep frying
Method
- Soak the urad dal for 2 hours and drain well.
- Grind with very little cold water to a thick, fluffy batter. Beat it by hand for a minute to trap air.
- Mix in the chillies, ginger, pepper, curry leaves, onion and salt.
- Wet your hands, take a lemon-sized ball, flatten it and make a hole in the centre with your thumb.
- Slide it into hot oil and fry on medium heat until golden and crisp.
- Serve hot with coconut chutney and sambar, or soak in sambar for sambar vadai.
History
Urad dal vadai has long been part of South Indian cooking. 'Medu' means soft, describing the inside of the vadai.
Significance
Vadai is part of festival meals, wedding breakfasts and offerings; garlands of vadai (vadai malai) are offered to Lord Hanuman.