Medu Vada or Minapa Garelu is a South Indian crispy deep-fried breakfast snack prepared with urad dal / split black gram batter, ginger and green chillies. It is usually served along with coconut chutney or Sambar. These fried vada can be soaked in yogurt to prepare Dahi Vada.
Preparation time: 15 minutes
Soaking time: 2 to 3 hours
Cooking time: 25 minutes
makes: 25 vadas
- Urad dal / Split black gram: 1 cup
- Green chilli: 4 to 5
- Ginger: 1 inch piece
- Coriander leaves: few finely chopped
- Curry leaves: 6 to 8 finely chopped
- Black pepper: 7 to 8
- Salt: 1 teaspoon
- Oil: For frying
- Wash and soak urad dal in enough water for at least for 2 to 3 hours.
- Drain urad dal and keep aside.
- Grind to a fine paste adding very little water.( Grind small amount at a time adding 1 to 2 teaspoon water).
- Transfer urad dal batter to a bowl.
- Grind green chili,ginger coarsely.
- Add 1 teaspoon salt, finely chopped coriander leaves ginger green chilli paste and black pepper to urad dal batter. Mix properly.
- Heat oil in a pan for frying vada.
- Wet your palm with water.Take a small amount of urad dal paste.
- Prepare small disk on a wet plastic sheet or aluminum foil and make a hole in the center of the disk.
- Drop Vada In hot oil gently.
- Reduce flame to medium and fry vada to golden brown and crispy on both sides.
- Transfer vada to a paper napkin.
- Serve vada along with coconut chutney and Sambar.
- The urad dal batter should not be too thick or watery.
- You can add finely chopped fresh coconut pieces in the prepared batter for additional taste.