Medu Vada / Minapappu Garelu / South Indian Doughnuts

Medhu vadas (South Indian Doughnuts) are fritters made with Black gram ( Urad dal). This is a part of everyday breakfast in South Indian families and also a traditional recipe. No festival menu is complete without these vadas.

Medhu (Soft) vadas are made with Urad dal batter with just enough water. The consistency of this batter is very important to make soft and nicely shaped vadas. Make the vadas immediately after the batter is ready. Don't leave it to ferment. Fermented batter absorbs more oil while deep frying. Don't forget to put a hole in the centre of these vadas.

Vada with Idli, Coconut chutney and sambar is a delightful combination.

2 cups Urad Dal / Black Gram

3/4 teaspoon Salt

5-6 teaspoons Water 

Oil for deep frying

1. Clean, wash and soak Urad Dal in water for atleast 2 hours.  Drain all the water, blend in a mixer with 3 teaspoons of water till you get a smooth batter. Scrap the sides of the mixer every min and 2 teaspoons of water. Add salt when 90 %  of the blending is done. Don't tend to add more water. 5-6 teaspoons should be enough to make a nice smooth batter . Heat oil for deep fry while you are making the batter.


2. Keep a small cup of water and wet your hands every time you make vada. Take a small portion of vada keep a hole in the centre with your thumb. Now carefully without loosing the shape of vada drop it in oil.
   
3. After one side of the vada turns golden brown flip vada and till other side turns golden brown .Remove it from oil and drain on an absorbent paper.

4. Serve it hot with coconut chutney. Tastes good with Til chutney too.