- 2 cups urad dal (polished black lentil or white lentil)
- 3 qt. water
- 1 tsp. green chili, chopped
- 1 tsp. cumin seeds
- 3 sprigs cilantro, chopped
- 1 tsp. ginger, chopped
- 1 tsp. black pepper, crushed)
- 1 pinch asafoetida
- 2 sprigs curry leaves, chopped
- 20 oz. soybean or canola oil
- 16 oz. sambar (a vegetable and lentil stew, optional)
- 8 oz. coconut chutney (optional)
- Submerge urad dal in water and soak for 4 hours.
- Strain water from beans. Put beans into a grinder or food processor to create the base for your doughnuts. If using a commercial grinder, grind for 30-40 minutes to achieve a fluffy mixture; if using a food processor, process for 5-10 minutes. While grinding, continuously add water, a cup at a time, until you get a thick, dough-like consistency. (It is important not to add too much water.)
- After dough-like consistency is achieved, add green chilies, cumin seeds, chopped cilantro, chopped ginger, pepper, and salt.
- Sprinkle in asafoetida.
- Add chopped curry leaves.
- Mix ingredients into dough with hands or with spatula.
- Use a deep fryer or a skillet with ample oil to submerge your doughnuts. A deep fryer should be set at 250-270 degrees; a stovetop should be set to medium heat.
- Wet hand and take a handful of batter, forming it into a ball shape. Press finger into center of ball to create a hole. It should now be shaped like a doughnut.
- Gently place doughnuts into fryer/skillet and fry until evenly golden brown. (Note: If using a deep fryer, doughnuts are ready when they have floated to the top of the oil). Place them on paper towels to remove excess oil.
- Medhu Vada is typically served with sambar (a vegetable and lentil stew) and a side of coconut chutney.
Recipe Courtesy of Dosa Temple in Ashland, MA