Medu Vada

Why must the batter be ground with so little water?

Because water is the enemy of both aeration and shape. A wet batter cannot hold the air you beat into it, so the vada comes out dense, and it will not keep the doughnut form when you slide it into the oil. Grinding urad dal thick is harder work and requires stopping the grinder to scrape down the sides repeatedly, which is why people add water and why their vadas come out flat.

What does beating the batter actually do?

It traps air, and that air is what makes the interior fluffy rather than solid. Urad dal is unusual among pulses in that its proteins and mucilaginous compounds can hold air in a stable foam, similar to egg white. Three or four minutes of vigorous beating visibly lightens the colour and increases the volume. Skipping this is the difference between a light vada and a heavy one, and no amount of correct frying compensates.

Why does the float test work?

Because it measures density directly. A batter that has trapped enough air is less dense than water and floats; one that has not, sinks. It is a simple physical check that removes all guesswork, and it takes ten seconds. If the ball sinks, beat the batter for another minute and test again. This is worth doing every time rather than trusting the appearance.

When should the salt go in?

Immediately before frying. Salt draws water out of the batter and breaks down the foam structure you spent minutes creating, so a salted batter left standing for even fifteen minutes goes noticeably thinner and flatter. This is the same principle as salting a paneer filling late. Mix it through quickly and start frying.

Why do my vadas come out hard rather than crisp?

Oil that is too hot, or a batter that is too dense. Very hot oil sets the outside instantly and the inside never expands, leaving a hard shell around a raw centre; the vada also browns before it has cooked. A medium temperature, where a drop of batter rises steadily rather than violently, gives four to five minutes of cooking and a properly light result. Grinding too fine can also make it hard, since a slightly coarse batter holds air better.

How do you shape them without a stone?

Wet your palm thoroughly, take a lump of batter, flatten it, and press a hole through the centre with a wet thumb. Water is what stops it sticking, and you need to re-wet your hand for every single vada. Traditionally a wet banana leaf or a flat stone is used as a surface. A square of wet plastic or baking parchment works perfectly well and makes sliding the vada into the oil easier.

Is medu vada a good snack?

Better than most fried Indian snacks, because urad dal is high in protein and the vada carries real nutritional content rather than being fried starch. It is still deep fried and porous, so the oil absorption is real. Eaten as two vadas with sambar and chutney it becomes a genuinely balanced meal, since the sambar adds more pulse protein and vegetables. Eaten as a plate of six with coffee, it is what it looks like.