Medu Vada is popular festive and street-food in south India. This is a savory, lentil based, doughnut shaped and deep fried recipe. These are vegan, gluten-free and rich with plant-protein.
1 cup Urad dal | Minapa Pappu
1 Onion, finely chopped
2 Green chilies, chopped
2 sprigs fresh Coriander leaves, chopped
10-12 Curry leaves
Thoroughly wash and soak urad dal in 4 cups of water for 3-5 hours.
Grind the urad dal into smooth paste by adding 2-3 tbsp. of chilled water. Remove the batter and wish for 2-3 minutes until fluffy.
In the same jar, add sliced onions, chopped green chilies, cumin, chopped ginger, chopped coriander leaves and curry leaves. Grind coarsely.
Now add the above ground mixture to urad dal batter.
Now add the above ground mixture to urad dal batter. Add salt and mix well.
Wet your hands with oil or water and take a lemon sized ball from the batter and flatten it on a greased plastic sheet or plantain leaf or wet cloth to form a circle.
Put a hole on the center with your finger. Heat oil in skillet for frying vadas.
Slowly and carefully drop it into the hot oil. Fry on medium flame till golden on both sides. Remove on kitchen tissue.