Saravana Bhavan Medu Vadai Recipe
Crispy Medu Vadai!
chopped curry leaves
finely chopped ginger
salt to taste
Oil for deep frying
If you want vadas for breakfast it is best if you soak the lentils overnight or a minimum of four fours.
After fermentation, grind the lentils with a little water to make a smooth paste.
Mix in the cumin seeds, curry leaves, onion, ginger, coconut and salt in the batter till well combined.
Heat oil for deep frying in a large wok.
Moist your palms with water and give the batter a round shape making a hole in the middle with the help of your thumb and keep making vada like this and putting in the oil.
Once the vadas are golden brown in colour, remove them from the oil and drain the excess oil on a kitchen towel.
Serve hot with chutney.