Medu Wada
Crisp-on-the-outside, fluffy-inside urad dal doughnut fritters with black pepper and curry leaves, served with sambhar and chutney.
Medu wada is a South Indian tiffin classic: a ring-shaped fritter made from a thick, fluffy urad dal batter, spiced with black pepper, ginger and curry leaves, and deep fried until golden and crisp. The success of the dish depends on the batter, which must be ground with very little water so it is light, airy and holds its shape. Shaping the wadas takes a little practice, but the reward is a crunchy exterior and a soft, steamy interior. Serve them hot with sambhar and coconut chutney for a satisfying breakfast or snack.
Method
- Wash the urad dal well and soak in water for 3 to 4 hours. Drain thoroughly.
- Grind with only 2 to 3 tablespoons of cold water, in short bursts, scraping the sides, until a thick, fluffy, smooth batter forms.
- Beat the batter with your hand in one direction for 2 minutes to incorporate air. A spoonful should float in a bowl of water.
- Mix in the ginger, chillies, curry leaves, pepper, coconut, rice flour and salt.
- Heat oil in a kadhai on medium heat. Wet your palm, take a lemon-sized portion of batter, shape into a ball and make a hole in the centre with your thumb.
- Gently slide into the hot oil. Fry 3 to 4 at a time on medium heat, turning occasionally, for 5 to 6 minutes until deep golden and crisp.
- Drain on paper towels. Serve hot.
Chef's tips
- Use minimal water for grinding; a loose batter will absorb oil and lose shape.
- Wet your hands and a plastic sheet for shaping; the batter is sticky.
- Keep the oil at medium heat so wadas cook through before browning.
- The float test shows the batter has enough air.
What to serve it with
Serve hot with sambhar, coconut chutney and tomato chutney for breakfast or tea time.
Storage
Best eaten fresh. Soak leftover wadas in warm sambhar for sambar wada, or crisp up in an oven for 8 minutes.
Variations
- Make sambhar wada by dipping fried wadas in hot sambhar.
- Make dahi wada by soaking them in warm water then topping with whisked curd.
- Add chopped onion to the batter for a crunchier wada.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why are my wadas hard?
Hard wadas come from over-thick batter, too little aeration or too hot oil. Beat the batter well, shape quickly and fry on medium heat so they cook inside.
How do I shape medu wada easily?
Wet your palm, place a ball of batter on a wet plastic sheet or banana leaf, press a hole in the centre and slide it gently into the oil.
Why do wadas absorb too much oil?
The batter may be too thin or the oil not hot enough. Test the oil with a drop of batter, which should rise steadily and sizzle without browning at once.
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