Crispy Medu Vada | How To Make Medu Vada | South Indian Breakfast Recipe | Philips Air Fryer | Ruchi

Ingredients

Medu Vada Ingredients:
2 cups Split White Lentils (washed & soaked)
1 tbsp Water
1 Onion (finely chopped)
6-8 Green chillies (sliced)
2-3 tbsp Coriander Leaves (finely chopped)
1 tbsp Ginger (finely chopped)
1/2 tsp Black Salt
Salt
1 tsp Rice Flour
1/8 tsp Baking Soda
Oil (for greasing)

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Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in Karnataka cuisine from South India and Sri Lanka, it is generally eaten as a breakfast or a snack.
The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack.
The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown