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June 10, 2015

Vada/ Gari / Medhu Vada

Preparing Time: 3 Hours
Cooking Time: 20 Minutes

Cuisine : South Indian (Andhra)

Gari or Vada is a famous South Indian fritter  made with black gram  , which may sometimes include peppers , ginger, onions and many more which we call it as Masala Gari   . These crispy fritters are a must haves on any auspicious day and can be taken as a heavy breakfast on any regular day , along with sambar or chutney . These savory donuts are very easy to prepare , if you can make the perfect consistency batter , otherwise the shapes of your vada  may look weird and sometimes without a hole .
Serve these crispy treats immediately, otherwise they end up being soggy rather than being tender and crispy . 

Black gram or Urad Dal 1 cup
Ginger Finely Chopped 1 teaspoon
Green chilies Finely Chopped 1 teaspoon
Cumin Seeds 1teaspoon
Salt as per taste
Oil for deep frying

Step 1: Soak black gram atleast for 2 to 3 hours , before making it into a thick paste , the consistency must be very thick just like a lump.
Step 2: Now add green chilies, ginger , cumin seeds and mix in the batter gently . Heat oil for deep frying , when hot and not smoking , take a ziploc apply some water , then take a big lump of batter spread it on the ziploc , make a hole in the centre , then drop it into the oil .

Step 3: Fry until golden brown , then bloat the extra oil and serve hot with your favorite chutney or sambar .

Chef's Notes:

  • Adding salt and little of water while making the batter  gives the perfect consistency , without a watery batter .
  • If you do end up with thin consistency batter , add in some rice flour or urad flour to get the exact consistency .
  • The oil should not be very hot or smoking , otherwise your vadas may end up burned or not completely cooked in the inside 
  • Prepare the vadas immediately after making the batter , if you rest the batter long your vadas just soak up oil .
  • You need not add any baking soda to get a airy and crispy vada , if you can make a perfect batter which is thick enough
  • The batter should not be very smooth , be sure to make it a little coarse (not too much coarse though ) to get the best texture inside and outside .