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Crispy on the outside, soft and fluffy on the inside, these savory lentil fritters are a beloved South Indian breakfast and snack. Made from a ground urad dal batter, they are traditionally deep-fried to golden perfection and best enjoyed hot with sambar and coconut chutney. Note: This recipe requires 3-4 hours of inactive soaking time for the lentils.
For 4 servings
Soak the Lentils (3-4 hours)
Grind the Batter (10-12 minutes)
Aerate and Season the Batter (5 minutes)
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Crispy on the outside, soft and fluffy on the inside, these savory lentil fritters are a beloved South Indian breakfast and snack. Made from a ground urad dal batter, they are traditionally deep-fried to golden perfection and best enjoyed hot with sambar and coconut chutney. Note: This recipe requires 3-4 hours of inactive soaking time for the lentils.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 290.95 calories per serving with 12.43g of protein, it's a moderately challenging recipe perfect for breakfast or snack or brunch.
Shape and Fry the Vadas (15-20 minutes)
Serve Hot
For extra flavor and texture, you can add 1/4 cup of finely chopped onions or 2 tablespoons of finely chopped fresh coconut pieces to the batter along with the other seasonings.
For a healthier alternative, you can cook the vadas in a greased paniyaram or appe pan. The texture will be different—softer and less crispy—but it's a great low-oil option.
To make Sambar Vada, soak the freshly fried hot vadas in a bowl of warm water for 5-10 minutes. Gently squeeze out the water and then soak them in hot sambar for at least 30 minutes before serving, garnished with chopped onions and cilantro.
Urad dal, the primary ingredient, is an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and overall body function.
The lentils in Medu Vada provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Urad dal is packed with important minerals like iron, which helps prevent anemia; magnesium, crucial for nerve function; and potassium, which helps regulate blood pressure.
This is usually because the batter was not aerated enough. The key to soft, fluffy vadas is to beat the batter vigorously for 4-5 minutes after grinding to incorporate air. Always perform the 'float test'—a small dollop of batter should float in water—to ensure it's ready.
There are two common reasons. First, the batter might be too thin or runny. It's crucial to grind the dal with minimal water. Second, the oil temperature might be too low. If the oil isn't hot enough, the vadas will soak up oil instead of frying quickly. Ensure the oil is at a steady medium heat (around 350°F / 175°C).
Yes, you can store the ground batter in an airtight container in the refrigerator for up to 2 days. However, do not add salt or other seasonings until you are ready to fry. Before frying, take the batter out, let it come to room temperature, beat it well again to aerate, then add salt and seasonings.
Medu Vada has both healthy and unhealthy aspects. The base is urad dal, which is rich in protein, fiber, and essential minerals. However, it is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced meal.
One serving of Medu Vada (approximately 3 pieces) contains around 300-320 calories, primarily from the lentils and the oil absorbed during frying.
Yes, you can, but the result will be very different from the traditional version. For air frying, preheat to 375°F (190°C), brush the vadas with oil, and air fry for 12-15 minutes, flipping halfway. They will be cooked and slightly crisp but will lack the classic texture and taste of deep-fried vadas.