Medu Vada

Me making snacks? Are you kidding me? Since when? Maybe those years back then or maybe every once a blue moon (Tea Eggs, Bonda, Sardine Rolls & Baked Cheesy Potatoes) and I must prior ahead right now confess that I didn't make these Medu Vada. No, no. Me not the vada or vadai making food hero (Rice Vadai). Honestly, I can'be bothered. What a waste of my time to making vada just for the two of us and how much can each of us possibly eat? Unless we are from the land of giant? These medu vada were actually made by my aunt and me pinching the recipe, as well clicking the pictures when I popped by to her house. What a coincidence. She making vada and me without thinking twice doing the necessarily like I have already told you. The main open secret to making vada, our Indian soft and puffy savory snack?


Vada by the way is the outcome of moong dal, chana dal or whatever dal you like (Punjabi Sabut Moong Dal, Cabbage Upkari & Palakura Pappu). These Medu Vada on the other hand are the results of ural dal/black dal skinless and the open secret is ensuring the consistency of vada batter. Otherwise, all hell breaking loose in your frying pan because vada will break or crack. That's all pretty much I know. Anything more, please don't ask me please. Ask all the vada experts. Medu Vada, a sincere and our true delight Indian snack can be dipped into sambar (Andhra Sambar) or chutney (Mint Chutney, Tamatar ki Chutney, Avocado Yogurt Dip & Mango Chutney) prior to tucking in or during festive seasons, vada is eaten alongside Parippu Payasam and papadam after our meal and in the same banana leaf. Yum of course (Rava Laddu & Rava Kesari) and for your information Medu Vada must be eaten once its still hot-hot out of the frying pan.

Ingredients

1 cup ulunthu/split black lentils - soaked overnight and grind/blend to a smooth consistency with water.

(Note: add water bit by bit because the mixture must come together to shape up) 

1 green chilli - sliced

1 red chilli - sliced

1 tsp cumin seeds - crushed

1 tsp black pepper seeds -crushed

5 shallots - sliced/chopped

2-3 sprigs curry leaves - sliced/chopped

1-2 sprigs spring onion - sliced/chopped

1-2 sprigs coriander leaves - sliced/chopped

Salt for taste

Oil for frying

Method

Mix all the ingredients together except for oil

Wet hands, take a bit of the mixture, flatten and made a hole in the centre with your finger.

Do the same until the mixture is finished. 

Deep fry and remove.