Traditionally medu vada is served with sambar and or chutney - but I liked mine as it is, my daughter ate with chilli sauce!!!
However I did not get to make the right kind of vada with the hole in the middle. Looks like i need more practice on this (or Amma where are you - I need your help), so I just made mine like making bonda.
The taste was there though...well this is how they say practice makes perfect - have to try another time around.
Well all is not wasted, I still have a few left overs and plan to do Dahi Vada - a vada in yogurt based with spice.
Lets indulge on the making (despite the failed one)..
What you need..
- 1cup of urad dhall
- 1 big onion
- 1 sprig of curry leaves
- 2 green chillies
- grated ginger - optional
- a dash of hing
- salt to taste
- oil for frying
- Soak dhall at least 6 hours preferably overnight.
- Grind the dhall to a smooth paste without water. Only if required add spoons of water to have ease of grinding.
- Chopped the onion, chillies and curry leaves.
- Mix with the grinded dough together with salt.
- Heat oil
- take a small quantity of the dough, ball it and make hole and drop in hot oil
- Let it fry for a few minutes before turning over
- Fry till it is golden brown, remove and drain
- Serve hot
the soaked dhall
the vadas in hot oil...sizzling..
the frail looking medu vadas...
the only one that I manage to make a hole....