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Medu Vada with Honey Dip Recipe

Indian · Appetizer · 50 min total

Crispy, fluffy lentil donuts from South Indian cuisine, paired with a sweet honey dip for a delightful contrast of flavors.

Ingredients

• 1 cup urad dal (split black gram)
• 1/4 cup finely chopped onion
• 2 green chilies, finely chopped
• 1 teaspoon grated ginger
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon cumin seeds
• Salt to taste
• Oil for deep frying
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1/4 teaspoon red chili flakes (optional)

Instructions

1. Wash and soak urad dal in water for 4 hours. Drain well.
2. Grind the dal in a blender or food processor with minimal water (about 2-3 tablespoons) to a smooth, thick paste. Transfer to a bowl.
3. Add onion, green chilies, ginger, cilantro, cumin seeds, and salt. Mix well. Beat the batter with a spoon for 2 minutes to incorporate air.
4. Heat oil in a deep pan over medium heat. Wet your hands and take a small portion of batter (about 2 tablespoons). Shape into a ball, then flatten slightly. Make a hole in the center with your thumb.
5. Carefully slide the vada into hot oil. Fry in batches without crowding, turning occasionally, until golden brown and crispy (about 4-5 minutes). Drain on paper towels.
6. For the honey dip: In a small bowl, mix honey, lemon juice, and red chili flakes if using.
7. Serve vadas warm with honey dip on the side.

Tips

• Ensure the batter is thick and not runny; if too wet, add a tablespoon of rice flour.
• To check oil temperature, drop a small piece of batter; it should sizzle and rise immediately.
• Vadas can be stored in an airtight container at room temperature for up to 2 days; reheat in an oven or air fryer.
• Honey dip can be stored in the refrigerator for up to a week.

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