FationateFoodBelly • Easy Recipes

Ingredients:

Medu Vada

• 1 cup urad dal (split black gram, skinned)
• 1–2 green chilies, finely chopped (optional)
• 1 tsp grated ginger and garlic
• 1 tbsp finely chopped curry leaves
• ½ tsp cumin seeds
• ½ tsp black pepper, lightly crushed
• ½ small onion, finely diced (optional)
• ½ tsp salt, or to taste
• 2–4 tbsp water, as needed
• Oil, for deep frying

Spicy Tamarind Sauce

• 6–7 garlic cloves
• 1-inch piece ginger
• 3–4 Thai chilies
• 1 tbsp fish sauce
• 1 tbsp chili sauce
• 1 tbsp tamarind paste
• 1 tsp sugar, or to taste
• 1 tsp chili flakes
• 1 tbsp cilantro
• ¼ cup water

Ingredients

1. Soak the dal: Rinse the urad dal thoroughly, then soak in plenty of water for 4–6 hours or overnight.
2. Drain well: Drain the dal completely. Removing as much excess water as possible will help give your vada a light and fluffy center.
3. Make the batter: Blend the dal into a thick, smooth batter, adding water a little at a time as needed. The batter should be thick, fluffy, and scoopable—not runny.
4. Season: Add the green chilies, ginger and garlic, curry leaves, cumin, black pepper, onion, and salt. Mix well.
5. Whip the batter: Beat the batter vigorously with a spoon or your hand for 2–3 minutes to incorporate air and help create that soft, fluffy texture.
6. Shape the vada: Traditionally, wet your hands, scoop up some batter, make a hole in the center with your thumb, and shape into a doughnut. For an easier method, spoon the batter into a small doughnut-shaped mold and freeze overnight. This makes the vada much easier to shape and fry.
7. Fry: Heat oil to about 350°F (175°C). Carefully add the frozen vada to the hot oil and fry in batches until golden brown and crispy, turning occasionally for even cooking.
8. Drain: Transfer to a paper towel-lined plate to remove excess oil.
9. Make the sauce: Add the garlic, ginger, and Thai chilies to a mortar and pestle and pound until roughly crushed. Add the fish sauce, chili sauce, tamarind paste, sugar, chili flakes, cilantro, and water. Mix well and transfer to a small bowl for dipping.