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Gary Mehigan shows us how to make the perfect Medu Vadas

These fluffy vadas make for perfect breakfast on a summer morning

Bored with your same old ‘toast and eggs’ for breakfast? Then try making Medu Vada with a little help from Chef Gary Mehigan. The chef has shared interesting tips on how to get this dish right on his social media page. He has written: “For those that don’t know the best way to describe them is a very light crisp savoury donut made from Urad dal which are a black lentils that are split and skinned. One basic handy tip is to concentrate on the “light, fluffy and aerated texture. Drop a tiny bit of the mixture into water and make sure it floats high in it to test the texture (sic).” 

You got it, right? 

— Subhadrika Sen