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1 cup - black gram (Urad) Dal
1 tsp - black pepper corns, crushed
2 tbsp -
pieces, finely chopped (optional)
salt to taste
oil to fry
How to Make Medu Vada
Soak the Dal in water for 2 hours. Drain and grind with salt to a fluffy batter, using just a sprinkling of water.
Add pepper and optional coconut.
Heat oil for deep-frying, till it is moderately hot.
Take a piece of plastic sheet and grease it lightly with oil.
Place about 3 tbsp of the Vadai mixture on it.
Flatten to a disc, about 1/2 cm thick.
Make a depression in the centre with your forefinger.
Transfer it carefully into the oil.
Shape 3 or 4 more Vadas and drop into the oil.
Fry on moderate heat till the Vadas are cooked and golden brown.
Well-made medu Vadas are soft and spongy with a thin crisp skin.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.