Vegan Medu Vada

🛒 Ingredients

• #Vada Batter;
• 250g whole black urad dal (skinned or unskinned), rinsed well
• 2 tbsp raw rice or semolina (for extra crispiness)
• 1 tsp whole black peppercorns, lightly crushed
• 1 tsp cumin seeds,, 1 tbsp finely chopped fresh ginger
• 2–3 fresh green chillies, finely minced.. 2 tbsp finely chopped fresh coriander
• ¼ cup finely chopped onion (optional).. Pinch of asafoetida (hing)
• Salt to taste,, Ice‑cold water for grinding,, Neutral oil for deep frying
• #Accompaniments;
• Homemade vegan coconut chutney
• Sambar (optional)

👩‍🍳 Instructions

1. 1

   Soak: Soak urad dal and rice in plenty of cold water for 4–6 hours until fully plump. Drain completely.

2. 2

   Grind: Grind the soaked mixture in batches with very little ice‑cold water — add only enough to get a thick, fluffy, light batter. Do not make it runny; the batter should hold its shape when dropped.

3. 3

   Ferment: Transfer to a large bowl, cover loosely, and leave in a warm spot for 30 minutes to 1 hour until slightly risen and airy (short fermentation keeps the vada crispy outside and soft inside).

4. 4

   Season: Stir in peppercorns, cumin, ginger, green chillies, coriander, onion (if using), asafoetida, and salt. Mix vigorously for 2–3 minutes to incorporate air — this step is key for light, fluffy vadas.

5. 5

   Shape: Wet your hands with water, take a small portion of batter, form into a ball, then make a hole in the centre with your thumb to shape into a doughnut. Keep hands wet so batter does not stick.

6. 6

   Fry: Heat oil over medium heat. Gently slide in the vadas, fry in batches — do not overcrowd the pan. Turn often until golden brown and crispy all over. Remove and drain on kitchen paper.

7. 7

   Serve: Enjoy hot with creamy coconut chutney and sambar. Best eaten fresh for maximum crispiness.