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White Urad Dal
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• Medu vada
• The goodness of Nutrients
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Some information about medu vada recipe:
Rinse 1 cup AAHAR urad dal (husked and split or whole black gram) a few times in water. Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight. Rinse 1 cup urad dal (husked and split or whole black gram) a few times in water. Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight.
Begin to grind or blend the urad dal to a smooth batter. The batter should be fluffy and thick. Take a bowl of water. Apply some water from the bowl on both your palms. Take some batter in your right palm from the bowl. Give it a round shape by moving it in a circular position in the right hand. With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
In a kadai, heat oil over medium heat. Once the oil becomes hot, slide the medu vada gently into the hot oil. Be careful here! The oil can sputter and pop over quite a distance, so I recommend wearing an apron and long sleeves to protect your skin and clothes. Once the vada or garelu are slightly golden and the batter has firmed up and looks crispy, then gently turn over with a slotted spoon and continue to fry.Fry the medu vada till crisp and golden. Once the medu vadai is crisp and golden, then remove with a slotted spoon to drain the extra oil. Fry the rest of vadai in the same manner. Drain them on kitchen tissues to remove extra oil. This way shape the vada batter and fry them in hot oil. Serve Medu Vada or Garelu or Uzhunnu Vada hot or warm with sambar and coconut chutney. Enjoy!
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