Medu Vada/Sambar Vada

Famous South Indian doughnut shaped Medu vada also known as Sambar Vada, crispy on the outside, soft fluffy on the inside is one of the breakfast staples served with Sambar and  special chutneys. These fritters are made from soaked white lentil paste and some herb and spices. I never failed making these fritters. Only challenging part is making a hole in the center of the fritter. I am sharing three easy tips that I learned over the years. If it is still difficult to shape like a doughnut just make regular fritter. Try your best and if it is not perfect looking Medu Vada they will still be very tasty fritters. I make three flavorful super easy chutneys great for Medu Vada, Dosa, Idli, Uttapam and Paniyaram. 

Green Coconut Chutney:

1/2 cup grated coconut
1/4 cup dry roasted hulled black chickpeas
1/2 cup coriander, mint and curry leaves

1 fresh chili
1/4 tsp salt or to taste
1 1/4  tsp lemon juice or to taste
1 1/2 tsp oil
1 pinch hing
1/8 tsp black mustard
1 dry red chili
2 curry leaves

Method~Place first four ingredients in a blender and blend it to a smooth paste. Add water as needed. Add lemon juice and salt at the end. Mix well. Taste and adjust salt ,sour and spiciness as required. Heat oil on high flame. Temper mustard seeds,  let mustard seeds splutter, then add  hing, dry chili and curry leaves. After a few seconds pour over the chutney. 

Tomato Garlic Chutney:
1/2 lb. chopped tomatoes
1/2 cup chopped onion
1 tbsp minced garlic
1/2 tsp minced ginger
5-6 red hot fresh chilies

1/4  tsp lemon juice or to taste
1/4 tsp salt or to taste
1/8 tsp turmeric

2 tsp + 1 1/2 tsp oil
1 pinch hing
1/8 tsp black mustard
1 dry red chili
2 curry leaves

Method~Heat 2 tsp. oil on high flame in a medium pan. Saute tomato, onion, garlic, ginger,  chilies, lemon juice with salt and turmeric for 2-3 minutes. Reduce heat to low and cook for 6-8 minutes covering the pan. Tomato mixture will be mushy and thick. Turn off the heat and let it cool for awhile. Blend it to a smooth paste. Taste and adjust salt, spice and sourness. Heat remaining oil on high flame. temper mustard seeds, let mustard seeds splutter , then add  hing, dry chili and curry leaves. After a few seconds pour over the chutney. 

Coconut Peanut Chutney:
1/2 cup grated coconut
1/4 cup roasted peanut
1/4 cup dry roasted hulled black chickpeas
1 fresh chili

1/4 tsp salt or to taste

1 1/4  tsp lemon juice or to taste
1 1/2 tsp oil
1 pinch hing
1/8 tsp black mustard
1 dry red chili
2 curry leaves

Method~Place first four ingredients in a blender and blend it to a smooth paste. Add water as needed. Add lemon juice and salt at the end. Mix well. Taste and adjust salt ,sour and spiciness as required. Heat oil on high flame. Temper mustard seeds,  let mustard seeds splutter, then add  hing, dry chili and curry leaves. After a few seconds pour over the chutney. 

Ingredients for vada~

1 cup urad dal

1/2 tsp fenugreek seeds
1/2 tsp plus one small pinch salt or as per taste
1/2 cup chopped onion
1 tsp grated  ginger
1/2 cup chopped coriander and curry leaves
1/2 tsp chopped fresh chilies
1/4 tsp turmeric
A pinch  of red chili pepper
1/4 tsp whole cumin seeds
2 cups oil

Method~
Wash lentils a couple of times. Soak lentils and fenugreek seeds with 2 cups of water at least for 5 hours or over night.  Drain well and grind to a smooth paste using little water. Batter must be thick. So use water accordingly.

Whip the batter with a rubber spatula or a whisk for 2-3 minutes to make it light and fluffy. Add all ingredients except oil with the batter and mix well. Drop a spoonful of batter in a water filled bowl; if it floats on the surface it's ready for frying. Heat oil in a kadai or a pan on high heat. When it is smoking hot reduce heat to medium. Wait for a few minutes. 

First method~Take a wide spatula and brush lightly with water, then take one heaping tablespoon of lentil paste and place on the spatula, make a round shape with wet fingers and make a whole in the center. Drop fritter carefully into the hot oil. Do brush spatula with water each time.

Second method~ Wet your hands with water take some batter in hand and make a whole in the center. Drop fritter carefully in the hot oil.

Third method~ Take a hand held tea strainer, place some batter on it, then carefully drop in the hot oil.

Do not over crowd the pan. Increase the heat as needed. Fry until golden brown both sides. Drain on a paper towel. Serve with chutneys as snacks or with Sambar as a meal. Enjoy!

Happy Cooking!