Medu vada is a South Indian breakfast snack made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. Black lentils, the main ingredient of medu vadas, are a rich source of protein, Vitamin B, iron, folic acid, calcium, magnesium and potassium. Besides, when you make them at home, you eliminate the harmful trans-fat and cut down on the saturated fat content.
Begin to grind or blend the Daily urad dal to a smooth batter. The batter should be fluffy and thick.
You can grind in two batches or one lot depending on the capacity and size of your blender or mixer-grinder.
Scrape down the sides of the blender as you go to ensure all the lentils gets blended to a uniform consistency.
1 tablespoon chopped curry leaves
1 teaspoon finely chopped green chillies
1 teaspoon finely chopped ginger
1 pinch asafoetida
½ teaspoon cumin seeds
Mix the batter well with the herbs, spices and salt. You do not have to ferment the batter. You can use it right away. Check the taste of the batter and, if needed, add some salt.
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