Uzhunnu Vada is a popular snack in Kerala, South India. It is also called as Medu Vada in the North. Served along with Idli and Dosa for breakfast, Medu Vada is also a teatime snack. Honestly, like many South Indians, I do not feel my breakfast complete without this crunchy on the outside, soft in the inside lentil fritter.
Shaped like a doughnut, these are made of fermented Urad Dal/ Black gram lentil batter. And I will not dare to say that it is easy to make. Well, it is easy to prepare the batter. But getting the right consistency, making the doughnut shape and putting it in hot oil requires expertise. I have never tried making this before and Gosh! The first batch looked like a porcupine! No kidding! Thankfully, I had decided to make it along with Masala Dosa, a couple of days ago. With constant trial and error (oh, even my husband tried to make one and said the batter is just not right. Bleh :/ ), I mastered the art of Medu Vada Making.
Medu Vada Makers are available in stores and I guess, that should make our life easier. But I had tried to prepare from the scratch, without using one. This is more of a Kerala style recipe with the addition of shallots and curry leaves.
How to make Uzhunnu Vada at home
Soak Urad Dal overnight or at least five hours and grind it to a coarse paste without adding water. If you are using a mixer grinder to grind, you will have to use 1/4 cup of water. Let it ferment for Add chopped shallots, ginger, curry leaves and salt and mix well. Shape into a ball and make a hole in the center using your finger.
Shape again and carefully slip/dip in hot oil.
Fry on medium flame so that it gets cooked evenly. Do not fry many at a time. Do not overcrowd.
Recipe for Uzhunnu Vada/Medu Vada:
Tips for making a great Uzhunnu Vada at home
The batter should be thick. But since you are grinding using a mixer, you will have to add water so as to grind smoothly. What if the Medu Vada batter is watery? Add rice flour to thicken the mixture. This will also help in making the Vada crisp. However, do not add more rice flour as it will make the vada hard.
Adding chopped shallots and ginger enhances the taste.
Grinding the batter in a regular stone pestle or wet grinder gives in better results. It yields in a soft Medu Vada. However, if you are using a mixer grinder like me, mix the batter well with your hand for about ten minutes – like you do for an Idli batter. It will help in making the batter airy and fluffy, helping for easier fermentation.
Serve hot with Sambar and a cup of Indian Masala Chai!
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