Medu Vada (Crispy Urad Dal Doughnuts)

Medu vada – 'soft vada' – is made from urad dal ground with very little water into a thick, airy batter, flavoured with pepper, ginger and curry leaves and shaped into rings. Dunked in sambar or eaten with coconut chutney, it's a weekend treat in every South Indian home.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Soak 240 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Tamil Nadu & Karnataka

Ingredients

• 200 g urad dal (split, white), soaked 4 hours
• 1 tsp black peppercorns, crushed
• 2 cm ginger, finely chopped
• 2 green chillies, finely chopped
• 10 curry leaves, chopped
• 2 tbsp coconut bits (optional)
• 1 pinch asafoetida
• ¾ tsp salt
• oil for deep-frying

Method

1. Drain the dal well and grind with only 3–5 tbsp ice-cold water to a thick, smooth, fluffy batter. A drop should float in water.
2. Beat the batter by hand for 2 minutes to add air, then mix in all other ingredients except the oil.
3. Heat the oil to 175 °C. Wet your hands, take a lemon-sized ball, flatten slightly on your wet palm and make a hole in the middle with your thumb.
4. Slide gently into the oil and fry 3–4 at a time for 4–5 minutes, turning, until deep golden and crisp.
5. Drain and serve hot with coconut chutney and sambar.

Tip: Too much water is the enemy – a thick batter holds the doughnut shape and soaks up less oil.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.