Medu Vada

Ingredients

Whole urad dal (husked black gram) (0.5 Kg)

1.5 Inch Ginger, finely grated

2 to 3 tablespoons of fresh coconut, finely chopped.

2 to 3 tablespoons of fresh coriander leaves, finely chopped

Salt to taste

Soak the Dal: Wash the urad dal thoroughly and soak it in plenty of water for 4 to 5 hours

Drain: Drain the water completely from the soaked dal.

Grind: Grind the dal in a blender or wet grinder in batches. The goal is a very thick, smooth, and fluffy batter.

Transfer: Transfer the ground batter to a large bowl

Aerate: Whisk the batter vigorously in one direction using your hand or a spoon for 3 to 5 minutes to incorporate air.

Test the Batter: Drop a tiny piece of batter into a bowl of water to test it. If the batter floats, it is aerated enough; if it sinks, whisk it for a few more minutes.

Finely chopped fresh coconut:
Make sure the coconut pieces are chopped quite small. If the pieces are too large, they can make the vadas difficult to shape and might cause them to break apart in the hot oil.

Add Flavorings: Gently fold the Ginger, Chopped coriander leaves, finely chopped fresh coconut and salt into the aerated batter.

Heat Oil: Heat oil in a kadhai or deep pan over medium heat.

Prep Hands : Wet the your palms completely with water to prevent sticking
or
Take a round-bottomed ladle or spoon, turn it upside down, and dip the back of it into a bowl of water.

Portion & shape: Take a portion of the batter and shape it into a rough sphere in one hand, Flatten it slightly and use your thumb to poke a hole directly through the center, shaping it like a doughnut.
or
Place a portion of the thick vada batter onto the wet, upside-down back of the spoon, make a hole in the center of the batter, creating a donut shape.

Fry: Carefully slide the shaped vada into the hot oil.( If using round-bottomed ladle or spoon - Gently tilt the spoon over the hot oil in the kadai and shake it slightly so the batter slides off.

Cook: Fry on medium heat, turning them over occasionally, until they are evenly golden brown and crisp on both sides.

Drain and Serve: Remove the vadas using a slotted spoon and let them drain.(on a paper towel)

Re-wet the Spoon: Dip the spoon in water again before shaping each new vada to prevent sticking

Serve hot: Serve with coconut chutney and Sambar