Description
A savory South Indian deli bread frying a donut shape with a center hole, made of Urad Dal (black lentil) paste mixed with spices like cumin and green chilies.
Restaurants serving Medu Vada
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Urad Dal(Black lentils)
- Onion
- Green chilies
- Cumin seeds
- Black pepper
- Curry leaves
- Salt
- Frying oil
Instructions
- Puree Urad Dal soaked overnight with minimal water in a mixer to a firm paste. Mix firmly by hand whipping air to make batter fluffy.
- Mix minced onions, green chilies, cumin seeds, coarse black pepper, chopped curry leaves, salt into batter.
- Wet hands, round batter on palm, poke a hole in the center with thumb (donut shape), drop gently into hot oil, fry until both sides are golden and crispy.
Learn more Spice, substitutes, tips
Key spices
Savory smell of curry leaves and cumin and black pepper stimulation
Substitutes at Japanese supermarkets
Okara donuts or Ganmodoki (as a texture sub)
Pairing
Sambar、Coconut Chutney
Trivia
[Hardcore] 'Medu' means soft. An indispensable presence in South Indian set meals (Meals) and breakfasts. The center hole is a logical shape to improve heat penetration and create a crispy texture.
Eating tips & etiquette
[Unique Eating] Order as a set with Idli (steamed bread), soak Vada in Sambar (lentil soup), enjoying both the crispness and the sogginess of having absorbed the soup!
Allergen
Soy