Vada: Lentil Fritter Technique (continued)

Medu vada has been part of South Indian temple and festival cooking for over a thousand years — it appears in ancient Tamil Sangam literature. The doughnut shape (achieved by wetting the hand and pressing a hole through the centre before the vada enters the oil) is functional: the hole ensures the thick fritter cooks through to the centre.

Medu vada — the doughnut-shaped urad dal fritter of South India — requires a batter ground to such aeration that it becomes lighter than water. The floating test is the only reliable indicator the batter has sufficient air incorporation: a small amount dropped in cold water should float immediately. If it sinks, grind longer. This aeration is what produces the characteristically light, crispy exterior and soft, almost hollow interior of correctly made vada.

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