Medu vada is usually thicker in shape.
We can make vada without a hole at the middle !!!
But at that time, only the outer part of vada gets cooked. Not the inner part.
By making a hole in the dough and then frying in hot oil makes both the sides to get cooked uniformly and it gets crispy.
Surface area of medu vada increases by making a hole at the middle. This makes vada to stand steady when frying.
Extra oil which is not needed will flow out easily thereby making the vada smoother and crispy.
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