Medu Vada – Savory Fried Lentil Doughnuts 

Medu Vada is a popular South Indian delicacy, loved for its crispy exterior and soft, fluffy inside. These savory lentil doughnuts are made from urad dal (black gram lentils), seasoned with flavorful spices, and deep-fried to perfection. Traditionally served with coconut chutney and sambar, Medu Vada is a breakfast favorite and a festive treat. 

In this recipe, we will be frying the vadas in groundnut oil, which enhances their flavor and provides a crispier texture. Groundnut oil, commonly used in South Indian cooking, adds a subtle nutty aroma that pairs beautifully with the spices in the batter. 

Ingredients: 

• 1 cup urad dal (black gram lentils) 
• 2-3 green chilies (finely chopped) 
• 1-inch piece of ginger (grated) 
• 2 tbsp coconut (grated, optional) 
• 2 tbsp chopped curry leaves 
• 2 tbsp chopped coriander leaves 
• 1 medium onion (finely chopped, optional) 
• ½ tsp black pepper (coarsely crushed) 
• 1 tsp cumin seeds 
• Salt to taste 
• Water (as needed)
• Groundnut oil (for deep frying) 

Instructions:

Step 1: Soak and grind the dal  

1. Rinse the urad dal thoroughly and soak it in water for 4-5 hours or overnight. 
2. Drain the water and grind the dal into a smooth, thick batter using minimal water. The batter should be fluffy and light. 
3. Transfer the batter to a bowl and whisk it vigorously for a few minutes. This helps incorporate air, making the vadas light and airy. 

Step 2: Prepare the batter 

1. Add chopped green chilies, ginger, grated coconut, curry leaves, coriander leaves, chopped onions (if using), black pepper, cumin seeds, and salt to the batter. Mix well. 
2. The batter should be thick enough to hold shape. If it feels too runny, add a little rice flour to adjust the consistency. 

Step 3: Shape and fry the vadas 

1. Heat groundnut oil in a deep frying pan over medium heat. 
2. Wet your hands, take a small portion of the batter, and shape it into a doughnut-like ring with a hole in the center. (You can also shape it using a banana leaf or a plastic sheet for ease.) 
3. Carefully slide the vadas into the hot oil. Fry them in batches without overcrowding the pan. 
4. Fry on medium heat until the vadas turn golden brown and crisp on all sides. 
5. Remove them from the oil and place them on a paper towel to drain excess oil. 

Step 4: Serve and enjoy! 

Serve hot Medu Vadas with coconut chutney and a bowl of steaming sambar for an authentic South Indian experience. 

Why use groundnut oil? 

Groundnut oil is a fantastic choice for deep-frying due to its high smoke point, which ensures that the vadas turn crispy without absorbing excess oil. It also imparts a subtle nutty flavor that complements the traditional spices used in Medu Vada. 

Enjoy these crispy, golden Medu Vadas with your favorite chutneys and relish the traditional flavors of South India!