Soft Medu Vada

Steps

1. 1.

   1.

   Soak And Grind** Rinse urad dal until water runs clear. Soak 4–6 hours or overnight. Drain well. Grind with green chilli, ginger, and just 1–2 tbsp water to a thick, smooth paste. It should hold peaks when you lift the spoon. Too much water and the vadas will not hold shape.

2. 2.

   Whip The Batter

   Transfer to a bowl. Add salt, crushed pepper, curry leaves, cumin, asafoetida, and onion if using. Beat hard with your hand or a spoon for 2–3 minutes until light and fluffy. A pinch of baking soda helps if the batter feels heavy, but I often skip it when the grind is good.

3. 3.

   Heat The Oil

   Heat oil in a deep kadai or pot over medium-high. Test with a pea of batter; it should rise and sizzle at once without darkening too fast. Aim for about 175–180°C if you have a thermometer.

4. 4.

   Shape Soft Medu Vada

   Wet your palms. Take a lemon-sized ball of batter, flatten slightly, poke a hole in the centre with a wet finger. Slide gently into the hot oil. Do 3–4 at a time so the oil stays hot.

5. 5.

   Fry Until Crisp

   Fry 3–4 minutes, flipping once, until deep golden and crisp outside. Soft insides come from thick whipped batter and not crowding the pan. Drain on a rack or paper towel.

6. 6.

   Serve Hot

   Eat right away with coconut chutney and sambar. Soft medu vada loses crunch if it sits covered too long.