Savory urad dal doughnuts (Medu urad bada / Medu vadai) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 538) by Yamuna Devi

  • curry leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute green peppercorns for Malabar peppercorns, and vegetable oil for ghee. Dal must soak in water 5-6 hours, and batter must rest 6 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet 'n' sour dal soup with mixed vegetables (Sambar); Fresh coconut and mint chutney (Nariyal podina chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green peppercorns for Malabar peppercorns, and vegetable oil for ghee. Dal must soak in water 5-6 hours, and batter must rest 6 hours or overnight.

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