Medu Vada

Bombay Specials - Bombay Specials

Contributed by Lolita Britto


8-10 Nos Curry Leaves  
1 Teacup Dhal, Urid (white)  
1/4 Teaspoon Asafetida (Hing)  
1 Teaspoon Pepper Corns crushed
1 Teaspoon Jeera/Cumin Seeds  
  As Required Cooking Oil for frying
  As Required Salt for taste


1. Wash and soak urid dhal for 6 hours.
2. Grind into a fine paste.
3. Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well.
4. Heat oil in a deep bottomed frying pan.
5. Wet your palms and take batter into the palms. Shape into a ball and
make a hole with the thumb in the center like a doughnut. This is now
called a Vada.
6. Deep fry the Vadas in medium hot oil until golden brown and crisp.
7. Serve hot with Sambhar and Coconut chutney.

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