Step-by-Step Instructions

1. 1.Prepare the Dal

   In a bowl, combine 1 cup of Urad Dal and 2 tablespoons of Moong Dal. Wash the dals thoroughly 2-3 times under running water until the water runs clear. Then, soak the washed dals in sufficient water for 4 hours.

2. 2.Blend the Batter

   After 4 hours, drain the soaked dals completely. Transfer the drained dals to a blender. Add 1 tablespoon of cumin seeds, a small piece of ginger, and 2-3 green chillies. Blend all ingredients to a smooth, thick paste, adding minimal water if necessary to achieve a smooth consistency.

3. 3.Season and Whisk the Batter

   Transfer the blended batter into a mixing bowl. Add 1 teaspoon of Hing (asafoetida), salt to taste, and 2 tablespoons of fresh coriander leaves. Using a whisk, beat the batter vigorously for 2-3 minutes. The batter should become light and airy. To test, drop a small amount of batter into a bowl of water; it should float on the surface.

4. 4.Prepare for Baking

   Preheat your oven to 180°C (350°F). Take doughnut moulds and lightly grease them with oil using a brush. Fill each mould with the prepared batter, ensuring not to overfill them. Drizzle about 1 teaspoon of oil on top of the batter in each mould.

5. 5.Bake the Medu Vadas

   Place the filled doughnut moulds into the preheated oven. Bake at 180°C for 20-25 minutes, or until the vadas turn golden brown and are cooked through. The vadas will puff up and develop a crispy exterior.

6. 6.Cool and Serve

   Once baked, carefully remove the moulds from the oven. Let the baked medu vadas cool down at room temperature for a few minutes before demoulding them. Serve the crispy and delicious baked medu vadas warm with chutney or sambar.