Medhu Vada with Dill
 
Prep time
Cook time
Total time
 
A delicious crispy and spicy vada with lots of dill, pepper and onion. This Medhu Vada is an authentic South Indian treat.
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 15-20
Ingredients
  • urad daal or ulundu or split white lentils - 1 cup
  • Salt -1 tsp
  • ½ red onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp crushed black pepper(very coarse, mostly half and quartered. Not powdered at all)
  • 2-3 green chilies, thinly sliced (use according to your heat levels)
  • 10 curry leaves, finely chopped (optional)
  • pinch of asafoetida
  • 1 cup dill leaves, chopped and dry
  • 2 tbsp rice flour
  • few coconut slices (optional)
  • Vegetable oil for Deep frying.
Instructions
  1. Take a bowl and add the urad daal. Wash and drain the urad daal at least three times to remove any grime and bitterness. Add clean water and soak for about 2-3 hours.
  2. Drain the daal very well using a colander or strainer. Grind the urad daal with 1 tsp of salt. The batter has to be stiff and the consistency of a stiff peak cream. Add a tablespoon of water at a time to grind the urad daal. It should be fluffy and thick.
  3. Scoop the batter out in a larger bowl.
  4. Add the chopped onion, cumin seeds, pepper, chilies, curry leaves, asafoetida, dill, rice flour, coconut and mix it well with your hand and whip it incorporate a little bit of air into the batter, just for about a minute.
  5. Now you are ready to make the MEDHU VADA.
  6. Keep a pot/kadahi on medium high heat. Let the oil get hot.
  7. A tip to see if the oil got hot it to dip the back of a wooden ladle in oil, if bubbles form around it immediately, then your oil is ready. Also, you could drop a piece of the batter to see if it sizzles and floats to the top immediately.
  8. Take a plastic sheet/ziplock, lightly brush it with water and take a golf sized ball of the batter and flatten it. Make a hole in the middle and with your wet right fingers, carefully lift it off the sheet and carefully drop it from the sides into the hot oil. BE VERY CAUTious WHILE doing this.
  9. Flip after its floated on top. Cook another minute or two, until golden brow.
  10. Take it out on a paper towel to drain the excess oil and serve immediately with some chutney.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/05/05/medhu-vada-dill/