3 years ago

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Full Recipe Video: https://youtu.be/bmNph4_A_3M

TIPS:
The key to making restaurant-style medu vada and sambar at home are:
For medu vada

1.Do not soak urad dal for more than 4 hours, otherwise, medu vada would absorb more oil while deep frying
2. The udal dal batter is key for this recipe and it has to be thick and smooth batter. so add very little water while grinding dal.
beat the batter in a circular motion to incorporate air into the batter. this makes medu vada soft, fluffy, and crispy.
3. If your batter is slightly thinner then add rice flour makes medu vada crispy and also helps to make a thick paste. Do not add more rice flour otherwise, vada becomes dense from the inside.
4. Shape vada with a slightly wet hand. If you are unable to shape a vada with your hand then use a tea sieve or round bowl to shape the vada.
Fry vada on medium flame till it becomes crispy from outside and properly cooked from inside.

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