Medu Vadai || Vada Sambar || Scrumptious South Indian Breakfast Recipe || CookLikeCecilia

urad dal

🥗Healthier: moong dal

💰Cheaper: split chickpeas

Moong dal is lighter and easier to digest.

onion

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add a milder flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

oil for frying

🥗Healthier: air fryer

💰Cheaper: vegetable oil

Air frying reduces oil use.

Pick and wash the urad dal in water and soak for couple of hours or overnight.

Put the dal in a blender and make a fluffy paste adding a little water at a time (about 1/2 cup in all).

Dissolve asafoetida in 1 tsp. of water. Wash and cut the curry leaves roughly. Transfer ground dal paste to a bowl, add pepper, asafoetida, salt and curry leaves, mix well.

Heat oil in a Kadhai, moisten a spatula or steak-turner, place 2 portions of the batter at a time on it, flatten into a round shape (approx 2-inch dia) with a moist hand, make a doughnut-like hole with the index finger and invert the spatula deftly over the kadhai. Alternately, use a medu vada maker, fill the cylinder with the batter and press into the oil, as shown.

Deep fry over medium heat until light golden. Remove, keep aside for 2 minutes, return to the kadhai (optional) and deep fry until crisp and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens