Why is it important to soak the lentils overnight?

Soaking the white lentils overnight, as per step 0, helps to soften them, making them easier to process into a smooth batter for the doughnuts.

How do I create the signature hole in the Medhu Vada?

As described in step 5, take a small amount of the lentil mixture in your palm, insert a small clean hole in the center, and then gently lower it into the hot oil.

How long should I fry the Medhu Vada?

Fry the Medhu Vada for about 3 to 4 minutes on each side, or until they are golden crisp, as instructed in step 7.

What gives these Medhu Vada their distinct savory flavor?

The savory flavor comes from fresh ginger, salt, and especially the whole black peppercorns, all processed together with the lentils.

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Medhu Vada: Savory Indian Lentil Doughnuts
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A stack of golden-brown Medhu Vada, savory Indian lentil doughnuts with a distinct central hole, fried to a crisp perfection.

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Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.

Ingredients You Need for Medhu Vada: Savory Indian Lentil Doughnuts [Vegan]

1 cup of white lentils (urad dal)
Plenty of water for soaking
1 inch piece fresh ginger, peeled
1 teaspoon salt
¼ teaspoon baking soda
1 and ½ teaspoon black peppercorns
Oil for deep frying

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How to Prepare Medhu Vada: Savory Indian Lentil Doughnuts [Vegan]

Soak the lentils overnight and drain well, in a colander. This will remain some residual water.
Place the lentils with the ginger, salt, baking soda and peppercorns in a food processor.
Process for about 5 minutes, with a few pulses, before turning on continuously for 2 minutes.
Remove to a bowl.
Heat the oil in a wok for 2 minutes on medium heat.
Take a small amount of the lentil mixture in your palm, insert a small clean hole in the center and gently lower into the oil.
Do this with about 4 pieces, to fill the wok without crowding the wok.
Cook for about 3 to 4 minutes on each side until golden crisp and turn and fry on the other side.,
Remove and drain on paper towels, until all the batter is used up.