dahi vada

These baked Medu Vada or Lentil Donuts are full of spicy goodness. Dipped in a sweet, spicy &amp; tangy yogurt sauce to make a flavorful snack called Dahi Vada!

Baked Dahi Vada | Savory Lentil Donuts in Flavorful Yogurt Sauce

urad dal

curry leaves

red chillies

tsp asafoetida

salt

cooking spray

yogurt

spicy green chutney

sweet tamarind chutney

paprika

cumin powder

tsp black salt

tbsp chaat masala

cilantro

Follow the recipe of Medu Vada to prepare the batter.

To prepare the donut batter

Preheat oven to 450°F/230°C.

Spray the donut pan with cooking oil.

Pour a spoonful of batter in each mold.

Spray cooking oil spray over it.

Bake for 12 minutes.

Flip to the other side and continue to bake for another 7-8 minutes.

Once evenly browned, take it out of the oven and let it cool for 10 minutes.

To prepare the donuts

Prepare the yogurt mixture by adding whisked yogurt, green chutney, sweet tamarind chutney, chaat masala, paprika, cumin powder, black salt, chopped cilantro and salt.

Dip the baked medu vada in the yogurt mixture.

Let the vadas soak in the yogurt mixture for a couple of hours before serving.

To assemble the Dahi Vada

 Medhu vadai recipe – Ulunthu vadai – ulundu vadai- medu vada – with VIDEO and step by step pictures, tips and tricks to make perfect shape.

Medhu vadai

Urad dal/ Ulutham paruppu

Small onion/ shallots (or Big onion – 1)

Green chillies

Ginger

tbsp Coriander leaves (chopped)

Curry leaves sprig

Asafoetida

Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).

Grind urad dal with only little water till fluffy. Please note the following points:

Add urad dal little by little(no water),while the grinder is running.

b)Just sprinkle water now and then to avoid jamming of the grinder.  Using ice cold water is recommended.

c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.

d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.

Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.(You can add ginger and green chillies while you are grinding the batter itself,if you don’t want to come in mouth.If you decide so,first add ginger and chilles,then urad dal)

Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).

Now wet your right hand well and make a small ball.

And use ur thumb to make hole in the middle.

and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)

Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.

https://www.youtube.com/watch?v=Wvt6Osk9T-k

Learn how to make medhu vada, the south Indian snack made with urad dal as main ingredient. Crispy and delicious snack (Turn on CC for tamil description)
Detailed recipe post : http://www.rakskitchen.net/2009/07/medhu-vadaiulundhu-vadaisakkarai-pongal.html
Medhu vadai recipe in tamil : https://rakskitchentamil.com/2016/11/09/ulundu-vadai-recipe-in-tamil/

Medhu vadai Ingredients
1 cup urad dal
1 inch chopped ginger
1 cup chopped onion (I used small onions)
3 green chilli
1/8 tsp Asafoetida
Coriander leaves
Curry leaves
finely chopped carrot
Salt 
While grinding mixie, certain things you need to consider for perfect vadais.
a)Good quality urad dal for more quantity of vadai.
b)After soaking urad dal for 2-3 hours, I refrigerate for an hour. This gives fluffy batter, more volume and easy to shape too.
c)Never grind the batter for long time at once, grind few seconds - stop, grind again. Open the lid and add water little by little when needed.
d)Use ice cold water.
e)I added roughly 1/2 cup water for 1 cup good quality urad dal. I got around 26 medium sized vadas.
f)I grind green chilli, ginger, urad dal without water first, then add water little by little and grind.
g)Never add salt while grinding. Also dont grind for too long, your batter will become pasty and cannot shape.

Medhu vadai recipe, ulundu vadai - South Indian

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Top 2 dahi vada recipes from across the web

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