This is one of the most common south indian delicacy – vada / medu vada. An ideal breakfast recipe, also made during festivals etc. Kids love it. To get the fluffiest vadas, the batter should be light such that the batter can float on water. One can aerate the batter by doing the following – when preparing the batter in food processor / mixie, grind for 30 secs, stop the grinder, stir the batter, then grind again for 30 secs. Repeat this process few times until the batter is of right consistency. By stirring the batter in between it becomes aerated and mixes well. This technique results in non-oily, light and crispy vadas. You can change the spices that go into a vada batter as per your taste (eg: adding onions, green chillis, black pepper etc).
- Urad dal – one cup
- Grated ginger – half tsp
- Salt – to taste
- Chopped curry leaf – one tsp
- Chopped coriander leaves – two tsp
- Cumin seeds – half tsp
Wash urad dal and soak in sufficient water for four hours. Drain the water and grind to a smooth and fluffy paste (add very little water). Transfer in to a bowl, to this add ginger, salt, cumin, coriander leaves and curry leaves. Mix well. Batter consistency should be correct (little thick) otherwise you won’t get the donut shape and it’ll absorb lot of oil.
Wet your palms, take a little batter on your right hand and flatten it with your thumb and make a hole in middle with thumb. This might need some practice if you are making vada for the first time.
Now gently slide in to hot oil (oil should not be too hot or too cold, if you used little batter, it should rise slowly and not immediately). Fry on both sides, on medium heat until golden color.
Note: To see the procedure for making donut shape with batter, refer to the method#1 and method#2 videos in https://padmajaskitchen.wordpress.com/2011/06/17/black-eyed-beans-vada-alasandalu-vada/
Serves two to three.
Soaking time 4 hours. Preparation time 30 mins.