Medu Vada Sambar

• Soak urad dal for several hours
• Ferment medu vada batter for 6-8 hours or overnight

Nutrition values are AI-estimated based on ingredients.

• Medu vada batter
• Cooking oil (large quantity for deep frying)
• Water (as needed for moistening hands)

1. 1Heat a large quantity of cooking oil in a kadai until extremely hot and bubbling.
2. 2Moisten hands with water to prevent the sticky batter from adhering.
3. 3Take small portions of the Medu Vada batter.
4. 4Expertly shape the batter into characteristic donut forms with a hole in the middle.
5. 5Carefully drop each shaped vada into the hot oil for deep frying.
6. 6Gently turn and move the vadas in the hot oil using a long wooden stick to ensure even cooking.
7. 7Continue frying until the vadas puff up and turn a consistent rich golden-brown color.
8. 8Skillfully remove the golden-brown vadas from the hot oil.
9. 9Drain excess oil from the fried vadas.
10. 10Place the fried vadas into a separate large metal pan, ready for serving.

These instructions are our analysis of the original video. Watch on YouTube →