7 Street Food Recipes India Loves (Made Safer)

4. Medu Vada — Crisp Lentil Donuts, Less Oily (Prep 30–40 min)

Medu vada are soft inside and crisp outside, made from urad dal. At home, soak urad dal until soft, grind to a light batter, and season well. The key safety step is ensuring the vadas cook fully so the center isn’t doughy; that also avoids excess oil absorption. If deep-frying is a worry, shallow-fry in a wide pan or use an air fryer for a drier, less oily crust. Keep oil at steady medium-high heat so vadas brown quickly and are cooked through — test one to ensure it’s hot in the center. Drain on paper towels and serve with hot sambar and fresh coconut chutney that you made with boiled water. Cool any leftover vadas quickly and refrigerate; reheat in an oven or air fryer to restore crunch rather than microwaving, which makes them soggy. This preserves the texture while reducing oil and contamination risk compared with some street setups.