Medu Vada (Crispy Savory Lentil Doughnuts)

  • Total time - 5-7 hours (including soaking)
  • Preparation - 15 minutes (plus soaking time)
  • Cooking time - 20 minutes
  • Servings: 4
  • Country: India
A bowl of crispy Medu Vada doughnuts with bowls of sambar and chutney.

The key to making perfect Medu Vada is a thick and well-whipped batter. Be sure to use as little water as possible when grinding the lentils. The batter should be firm enough to hold its doughnut shape. Sometimes, a little rice flour is added to the batter for extra crispiness.

Ingredients

Ingredients

  • 1 cup urad dal (split black gram lentils), skinned
  • 1 teaspoon fresh ginger, chopped
  • 1 piece green chilies, chopped
  • 0.25 cup onion, finely chopped
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon black peppercorns, whole
  • salt
  • oil for deep frying

Instructions

Step 1: Soaking the lentils

Thoroughly wash the urad dal under running water. Place it in a bowl and cover with plenty of water. Let it soak for 4 to 6 hours. Then, drain the lentils and rinse them well.

Step 2: Grinding the batter

Drain the lentils and put them in a blender. Add the green chilies, ginger, and salt. Blend into a thick and fluffy batter, using the minimum amount of water possible. The batter should be soft but not runny.

Step 3: Flavoring the batter

Transfer the batter to a bowl. Add the chopped onion, cumin seeds, and black peppercorns. Mix everything well by hand. You can also add chopped curry leaves for an authentic taste.

Step 4: Shaping and frying

Heat the oil for deep frying in a wok or deep pan over medium-high heat. Wet your hands with water. Take a small portion of the batter, shape it into a ball, and flatten it slightly. Make a hole in the center with your thumb to create the doughnut shape. Carefully slide the Medu Vada into the hot oil.

Step 5: Serving

Fry the doughnuts over medium heat, turning occasionally, until they are golden brown and crispy on both sides. Fry them in small batches to avoid overcrowding the pan. Remove the finished vadas and place them on a paper towel to drain excess oil. Serve them hot with sambar and coconut chutney.