Snacks
Medu Vada
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- 7 serves
- 04h:00m prep
- 00h:40m cook
Most South Indians consider breakfast incomplete without Medu Vada. Medu vada is one of my favorite snacks. It is one snack I loved as a kid and still does. I especially like the crispy and fluffy medu vada. Serving them fresh with sambhar and coconut chutney, however, is doubly delightful
Ingredients
- 1 cup split skinless black gram (dhuli urad dal), soaked for 4 hours and drained
- 5-6 curry leaves, chopped
- 2 tablespoons chopped fresh coconut
- 1-2 green chilies, finely chopped
- 1 tsp chopped ginger (adrak)
- Salt to taste
- Oil for deep-frying
- Coconut chutney for serving
Cooking Instructions
- Blend split skinless black gram along with some water into a smooth and thick batter. Transfer in a bowl.
- Add curry leaves, coconut, green chilies, ginger, and salt and mix well.
- Heat sufficient oil in a Kadai.
- Immerse both your hands in a bowlful of water and wet your hands well.
- Take a portion of the batter and place it in a palm and lightly flatten it.
- Using your index finger of the other hand makes a hole in the center of the vada.
- Transfer the vada on the fingers of the other hand and carefully slide it in hot oil.
- Deep-fry on a medium flame till it turns golden brown in color from both sides.
- You can deep-fry 2 to 3 vadas at a time.
- Repeat with the remaining batter to make more medu vadas. Drain on an absorbent paper.
Serve immediately with sambhar and coconut chutney.
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