Air fryer recipe · Snacks
Air-Fried Medu Vada
Golden urad dal doughnuts with a feather-light crumb and crackly shell, minus the deep-fry guilt.
- 35 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 405kcal
- 19.7 gprotein
- 50.6 gcarbs
- 15.0 gfat
- 8.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Urad dal (skinned, soaked 4 hrs)1 cup
- Cumin seeds1 tsp
- Black peppercorns, cracked1/2 tsp
- Curry leaves, chopped12 leaves
- Green chilli, minced1
- Oil, for brushing2 tbsp
Method
Grind the batter
Drain the soaked urad dal and grind it with just a splash of cold water into a thick, fluffy paste. Beat the batter by hand for two minutes so it traps air and turns light, which is what gives vadas their soft centre.
Season the dough
Fold in the cumin, cracked pepper, curry leaves and green chilli with a pinch of salt. Keep the batter stiff enough to hold a shape; if it slackens, stir in a spoon of rice flour.
Shape the rings
Wet your palms, take a lemon-sized ball, flatten it and poke a hole in the centre with your thumb to form a doughnut. Set each ring on a square of parchment so it lifts cleanly later.
Preheat and brush
Preheat the air fryer for three minutes and brush both sides of every vada generously with oil. A good oil coat is what mimics the crisp deep-fried crust.
Air-fry until golden
Arrange the vadas in a single layer and air-fry at 180C for 16 minutes, flipping and re-brushing at the halfway mark. Cook until deep golden and serve hot with coconut chutney and sambar.
