Photograph of the finished Medu vada

India · Bánh đậu urad chiên medu vada

Medu vada

30 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hulled urad beans Hulled urad beans 8.5 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Curry leaves Curry leaves 0.3 oz
  • Photograph of Cumin seeds Cumin seeds 0.1 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Hing powder Hing powder 1.2 g
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Oil Oil 1 cups

Method

  1. 1 Soak the urad beans in water for 4 hours until they swell, then rinse thoroughly and drain well.
  2. 2 Grind the beans with as little water as possible until they form a thick, fluffy, and smooth paste.
  3. 3 Beat the flour mixture by hand for 3 minutes to allow air to enter; the flour is ready when you drop a small amount into a bowl of water.
  4. 4 Mix green chilies, minced ginger, chopped curry leaves, cumin seeds, pepper, asafoetida powder, and salt into the flour.
  5. 5 Wet your palms, flatten the dough into a circle, poke a hole in the center, and gently drop it into the hot oil.
  6. 6 Fry for 5 minutes, flipping until golden brown and crispy. Serve hot with sambar and coconut chutney.

With an appliance

  • Air fryer 31 min

    Replace step 6: Place the shaped vada on perforated baking paper, spray thoroughly with oil, and fry at 190 degrees for 12 minutes, flipping at the 6th minute; keep the hole in the middle to ensure even cooking.

Start cooking