Crispy Medu Vada – Marathi Recipe

Instructions

• Take urad dal into a bowl and wash it really good 3-4 times with water.
• Soak the dal in enough water for 2 hours or for a maximum of 3 hours.
• Do not soak longer. The longer you soak the dal, the more oil vade will absorb while frying.
• Also do not keep the batter ready longer at room temperature.
• That also makes vade more oily.
• During summer soak sal for just 2 hours and during winter soak for about 3-4 hours.
• Drain all the water from dal.
• Transfer the soaked into the mixer and blend it into a coarse paste.
• Do not use any water at all while blending.
• Transfer the blended mixture into a bowl and beat it really good for about 8-10 minutes until it becomes light.
• You can use a beater or hand blender for this process.
• Add cumin seeds, salt, curry leaves, coriander leaves and mix well.
• Curry leaves are optional. You can skip them in you don’t want to.
• You can add sliced fresh coconut if you want.
• Take a spoonful mixture and give it a round shape with the help of a spoon in the bowl only.
• Take a ladle that is used to serve amti and dip its base into water.
• Transfer the batter on the base of the ladle and spread it a little on it.
• Make a hole at the center with the help of ravi or you can make that hole with your hand too.
• Heat up oil in a pan and drop this vada into the hot oil.
• After frying the vada well for about 3-4 minutes from one side flip it over.
• Fry well from another side for about 3-4 minutes.
• When vade gets a nice golden color from both sides take them out, drain all the oil, and transfer them onto a plate.
• Medu vade are all ready.