Medu Vada with Urad Dal, Ginger and Curry Leaves
Lalkila Kitchen · Lalkila · Vegetarian · Plant based · Breakfast · Snacks · South Indian cooking
Thick, aerated urad batter becomes ring-shaped fritters with crisp surfaces and soft centres.
Ingredients
- 1 cup hulled urad dal
- 2½–3 cups soaking water
- 3–4 tbsp grinding water, plus more only if needed
- ½ tsp cumin
- ½ tsp crushed black pepper
- 1 tbsp chopped curry leaves
- 1 tsp chopped green chilli
- 1 tsp chopped ginger
- ½ tsp salt
- Oil for deep-frying
Method
- Rinse and soak dal for 4–5 hours. Drain; grind smoothly with minimal fresh water, pausing if the grinder heats.
- Whisk until light. Mix in cumin, pepper, leaves, chilli, ginger and salt.
- With lightly damp fingers, shape small rings. Avoid dripping water into oil.
- Heat oil in a deep heavy pan, no more than one-third full. Test a small fritter first; it should cook through without immediately darkening.
- Carefully lower rings into moderately hot oil. Fry in uncrowded batches, turning until golden and fully cooked inside. Drain with a slotted spoon.
Cooking notes
Thin batter is difficult to shape. Keep water away from hot oil and never leave the frying pan unattended.
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Source and adaptation
Adapted from Dassana Amit, Medu Vada, Dassana's Veg Recipes. Original recipe.
Optional additions omitted; hot-oil handling clarified.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.