Add salt, peppercorn, onions, cilantro, curry leaves, ginger, and green chilies right before frying the medu vada to avoid runny batter. Add a couple of tablespoons of sooji or rice flour if your batter is runny. Deep fry your vadas on medium heat for best results. Make sure to use very little ice-cold water to grind the batter.
If the Medu Vada batter becomes too runny, add rice flour in it to make it smooth. There is a timing of adding salt to the batter. Always, add it while grinding the dal as adding it afterwards can make the batter runny. You can also use the Medu Vada machine to drop it in the hot oil.
However, the extra calories that come out of deep-frying the batter could be troublesome. In that case, you can try this Low-Calorie Medu Vada cooked in an appe mould with minimal oil. Keep some hot, steaming Sambhar ready, and dunk the vadas in them as soon as they are ready.
This particular type of fritter is also known as: The hero ingredient in medu vada recipe is urad dal (skinned black gram), but the herbs and spices also add a savory and spicy quality to these fritters that is absolutely addictive. The hotel-style medu vada also includes onions, which lend a lovely sweetness.