MEDU VADA & SAMBHAR
A low carb, high protein satisfying meal and I just have to have it every few days:) With these medu vada, I have been making a sambhar rasam hybrid recipe that tastes so good with vadas dunked in them. That’s my North Indian style Rasam-Sambhar recipe and I’ll post it soon:)
Though vadas are fried, but the amount of oil consumed is quite less. They are made with lentils and I now grind them in small portions in my VitaMix that I don’t need to add any rice flour to thicken the vadas. But if the batter ends up runny, do add 1-2 tbsp rice flour to thicken the batter after adding other spices and onions.
Place the batter in the palm, make hole with thumb and drop the vada into oil. Use medium hot oil and they will come out nice and golden, crisp and fluffy.
1 1/2 cup urad dal
5-6 tbsp water to grind
1/2 tsp salt
8 curry leaves
1 inch ginger
2-3 green chilies
2 small onion
10 whole black peppercorns
1 -3 tbsp rice flour to thicken if a bit watery after grinding
1. Rinse urad dal. Then soak it in 3 cups water overnight.
2. Drain all the water and transfer the dal to a blender, in small portions. Add little water and salt and grind to a smooth paste and transfer to a mixer bowl.
3. Once all the dal is ground and batter is transferred to a mixer, add the whip attachment and whisk for 5 minutes. The batter will increase in volume and also become lighter in color.
4. Next add chopped curry leaves, ginger, green chilies, onion, cilantro and crushed peppers to the batter. Mix everything to combine well.
5. Heat oil in a wok on medium heat. To shape the vada, first wet palm, then take some batter (size of a lemon) into your palm. Using thumb, make a hole in the center to give the vada it’s traditional donut shape.
6. Then carefully drop the vada into hot oil. Once they are golden brown in color, take them out of oil using a perforated spatula. Drain on a paper towel. Serve hot with sambar.