Medu Vada
Ingredients
- 250 gurad dal (soaked)
- 1 pcOnion (very finely chopped)
- 2 pcHot chili pepper (minced)
- 10 pccurry leaves (torn)
- 1 tspBlack peppercorns (coarsely crushed)
- 1 tspCumin seeds (whole)
- 1 pinchasafoetida
- 1 tspGray sea salt
- 224 mlPeanut oil (absorbed during frying (estimated))
- 15 gFresh ginger (grated)
Method
Lentil fritters with a dark, crunchy crust. The interior is a dense yet light mousse, punctuated by the heat of chili and the resinous scent of fried curry leaves.
- 1
Rinse the urad dal until the water runs clear. Soak in a large volume of cold water for at least 4 hours. The grains should double in size and crush easily under a fingernail.
- 2
Drain thoroughly. Blend the lentils, adding water by the spoonful, just enough to obtain a thick, smooth paste. Whisk the batter vigorously by hand for 5 minutes: it should turn white and a small ball of batter should float on the surface of a glass of water.
- 3
Stir in the finely chopped onion, grated ginger, chopped chili, torn curry leaves, cumin, crushed black pepper, asafoetida, and salt. Mix briefly to avoid deflating the batter.
- 4
Heat the oil to 180°C. Wet your hands, form a ball of batter, poke a hole in the center with your thumb, and gently slide into the oil. Fry until the crust is golden brown and the frying sound subsides, indicating the moisture has evaporated.
Frequently asked questions
How do you get this dish right?
- The secret is in the water: add it drop by drop in the blender. A batter that is too runny is impossible to shape and will soak up too much oil.
- If you struggle to form the hole, use a piece of oiled banana leaf or plastic wrap to slide the vada into the hot oil.
How long does this dish keep?
Eat immediately to preserve the crunch. Keeps for 24h in the fridge, reheat in a dry oven to restore texture.
