Medu Vada with Coconut Chutney

Instructions

1. 1

   Soak the Lentils (3-4 hours)

   • Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
   • Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
   • Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2. 2

   Grind the Batter (10-12 minutes)

   • Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
   • Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
   • Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
   • Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3. 3

   Aerate and Season the Batter (5 minutes)

   • Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.
   • To check if the batter is ready, perform the 'float test': drop a small dollop of batter into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes and test again.
   • Once aerated, gently fold in the crushed peppercorns, chopped curry leaves, and hing. Add salt just before you are ready to fry and mix gently.
4. 4

   Shape and Fry the Vadas (15-20 minutes)

   • Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface steadily, not instantly. The ideal temperature is 350-360°F (175-180°C).
   • Keep a small bowl of water nearby. Wet your palms to prevent the batter from sticking.
   • Take a lemon-sized portion of the batter onto your wet fingers, flatten it slightly into a disc on your palm, and make a hole in the center with your thumb. The hole helps the vada cook evenly from the inside.
   • Carefully and gently slide the shaped vada into the hot oil by tilting your hand over the pan. Do not drop it from a height.
   • Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crisp.
   • Flip the vadas and fry for another 2-3 minutes until they are evenly golden brown and crisp all over.
   • Remove the vadas with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
5. 5

   Serve Hot

   • Medu Vadas are best served immediately while they are hot and crispy.
   • Pair them with traditional accompaniments like hot sambar for dipping and fresh coconut chutney.