Medu Vada (South Indian Savory Lentil Donut)
Medu vada is a crisp South Indian lentil doughnut with a soft, airy middle. The batter is nothing more than soaked and ground skinless black gram, seasoned with asafoetida, cumin, black pepper and fresh curry leaves, so the flavor comes straight from the dal and the spices. Wetting your palms makes the sticky batter easy to shape, and the thumb hole helps the center cook through. Eat them hot alongside idli, sambhar and coconut chutney.
Instructions
Wash the skinless black gram (urad dal) and soak it for 6 hours. Drain it and grind it into a fine paste.
Stir the salt, asafoetida, curry leaves, cumin powder and crushed peppercorns into the batter until evenly mixed.
Pour oil into a kadai and heat it until medium-hot.
Wet your palms so the batter does not stick, then scoop up a portion of batter in one hand.
Shape the batter into a ball and press your thumb through the centre to make a hole, like a doughnut.
Slide the vadas into the hot oil and deep-fry them until they are golden brown and crisp.
Serve them hot with sambhar and coconut chutney.
Make it personal.
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