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Medu Vada - By Chef Indrajit
Embark on a South Indian culinary adventure with Chef Indrajit's Medu Vada.
Serves : 4
Time : 35 minutes
Embark on a South Indian culinary adventure with Chef Indrajit's Medu Vada. Crafted from fine urad dal, these savory delights showcase his expertise. With meticulous preparation, aromatic spices, and a secret grinding technique, each crispy golden vada promises a flavorful journey, paired perfectly with sambar and chutney.
Ingredients:
- White Urad Dal: 500 gm
- Salt: to taste
- Hing (Asafoetida): 5 gm
- Jeera Whole (Cumin Seed): 5 gm
- Chopped Coriander Leaves: 10 gm
- Oil (for frying): 100ml
- Water: as required
Method:
1. Wash the urad dal thoroughly and soak it in water for a minimum of 5 hours.
2. Grind it until the dal converts into a smooth paste.
3. Tips: When grinding the dal, pulse it for 10-20 minutes intervals and add ice for better results.
4. Take out the batter from the grinder and add salt, chopped coriander leaves, hing, and sahi jeera.
5. If the batter becomes thick, add a little bit of water.
6. Now, start frying with oil at a moderate temperature.
7. The technique to follow: Soak your hand in water, then take a small quantity of batter. First, shape it into a ball, then press the center of the ball and give it the shape of a ring. Fry until crisp and golden brown.
8. Serve with Sambar & Chutney.
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