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Mendu vada, also known as medu vada or ulundu vadai, is a popular South Indian snack that is loved for its crispy exterior and soft, fluffy interior. It is made from urad dal, a type of split black gram. The process of making mendu vada involves soaking the dal, grinding it into a smooth batter, and then shaping and frying the vadas until golden brown.
To make mendu vada, start by soaking urad dal for a few hours. Then, grind it into a thick and fluffy batter. You can add flavorings like onions, green chilies, and spices to the batter for an extra kick. Shape the batter into donut-shaped vadas and deep-fry them until they become crispy and golden.
Mendu vadas are typically served with coconut chutney and sambar, which complement their flavors perfectly. They are a popular breakfast or snack item in South India and are enjoyed for their crispy texture and savory taste. Whether you savor them on their own or with accompaniments, mendu vadas are a delightful treat for anyone who enjoys South Indian cuisine.
Mendu vada, also known as medu vada or ulundu vadai, is a popular South Indian snack made from urad dal. It is crispy on the outside and soft on the inside. Here is a step-by-step guide to making mendu vada:
Ingredients Of Mendu vada recipe:
Certainly! Here are the ingredients you will need to make Mendu Vada:
- 1 cup urad dal (split black gram)
- Water for soaking and grinding
- Salt to taste
- 1 small onion, finely chopped (optional)
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger, finely chopped
- 1 sprig curry leaves, finely chopped
- 1 teaspoon crushed black pepper
- Oil for deep frying
Optional garnish:
- Chopped coriander leaves
- Grated coconut
Step By Step Instructions Of Mendu vada Recipe :
Step 1: Soaking the Urad Dal
- Take 1 cup of urad dal (split black gram) in a bowl and rinse it well under running water.
- Add enough water to the bowl to fully submerge the dal and let it soak for about 4 to 5 hours. Soaking helps in softening the dal and makes it easier to grind.
Step 2: Grinding the Urad Dal
- Drain the soaked urad dal and transfer it to a blender or a wet grinder.
- Grind the dal into a smooth and fluffy batter. You may need to add a small amount of water while grinding to achieve the right consistency.
- The batter should be thick and not too runny. It should be able to hold its shape when you drop it into the oil.
Step 3: Fermenting the Batter (Optional)
- If you prefer a tangy flavor and slight fermentation, you can let the batter ferment for a few hours. Fermentation adds a unique taste to the vadas.
- Transfer the batter to a large bowl and cover it with a clean cloth.
- Allow the batter to ferment for around 2 to 3 hours in a warm place. The time required for fermentation may vary depending on the temperature.
Step 4: Adding Flavor and Seasoning
- Once the batter is ready, add salt to taste and mix well.
- You can also add some finely chopped onions, green chilies, ginger, curry leaves, and crushed black pepper for additional flavor.
- Mix all the ingredients thoroughly to ensure they are evenly distributed throughout the batter.
Step 5: Shaping the Vadas
- Heat oil in a deep frying pan or a kadai on medium heat.
- Wet your hands with water to prevent the batter from sticking, and take a small portion of the batter.
- Flatten it slightly in your palm and make a hole in the center using your thumb. This creates the classic donut shape of the vada.
- Gently slide the shaped vada into the hot oil. You can fry multiple vadas at once, depending on the size of your pan.
- Fry the vadas on medium heat until they turn golden brown and crispy on both sides.
- Use a slotted spoon to remove the fried vadas from the oil and place them on a kitchen towel or paper towel to absorb excess oil.
Step 6: Serving the Mendu Vada
- Mendu vada is traditionally served with coconut chutney and sambar. It can also be enjoyed with tomato chutney or any other chutney of your choice.
- You can garnish the vadas with chopped coriander leaves or grated coconut for added visual appeal.
- Serve the vadas hot and crispy. They are best enjoyed immediately after frying.
Tips:
- If you find it challenging to shape the vadas, you can wet a piece of banana leaf or plastic sheet and shape the batter on it. Then gently transfer it to the oil for frying.
- Ensure that the oil is adequately hot before adding the vadas. If the oil is not hot enough, the vadas may absorb more oil and become greasy.
- It is essential to maintain a consistent medium heat while frying the vadas. If the heat is too high, the vadas may get browned quickly on the outside while remaining uncooked inside.
By following these steps, you can make delicious mendu vadas at home. Enjoy this crispy and flavorful South Indian snack with
