How do you get a lacy, crispy texture on medu vada?

Question

Want crispy medu vadas? Learn the trick to getting that signature lacy crust while deep frying.

Answer 1

To get a lacy texture on medu vadas, the batter must be fluffy and the oil hot enough for instant expansion.

Detailed Explanation:

Well-aerated batter (from urad dal) should trap enough air to form tiny bubbles during frying. Dropping the batter into hot oil (around 175°C–180°C) causes rapid expansion and creates the signature lacy, crisp texture. Grinding the batter with minimal water and beating it well is key to fluffiness.

Pro Tip:

Add a few drops of water to your palm or spoon when shaping vadas to keep the batter light and manageable.