Medu Wada
Ingredients
Directions
Prepare the batter
Wash and soak the dal for 4 hours, then grind to a fine paste.
Add chopped green chillies, asafoetida, salt, and curry leaves to the ground paste along with 3 tbsp. of hot water.
Shape and fry
Make small balls and flatten them on your palm, then make a small hole in the center of each portion.
Make a couple of them at a time and deep fry in hot oil until golden brown.
Drain the fried vadas on a brown paper.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Udad dal
- Provides the main body and protein structure that holds the vada together when fried.
- Green chillies
- Add heat and a fresh, sharp flavour to the batter.
- Curry leaves
- Contribute an aromatic, herbal fragrance during frying.
The step that matters
Deep fry in hot oil in small batches. If the oil is not hot enough, the vadas absorb excess oil and turn greasy; crowding the pan drops the oil temperature, so frying a couple at a time keeps it hot and gives a crisp, golden exterior.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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