Medu Vada

  Nov 01, 2020 |   Jyoti Gupta |
  • 0 share
  • 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

  • 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
  1. Blend split skinless black gram along with some water into a smooth and thick batter. Transfer in a bowl.
  2. Add curry leaves, coconut, green chilies, ginger, and salt and mix well.
  3. Heat sufficient oil in a Kadai.
  4. Immerse both your hands in a bowlful of water and wet your hands well.
  5. Take a portion of the batter and place it in a palm and lightly flatten it.
  6. Using your index finger of the other hand makes a hole in the center of the vada.
  7. Transfer the vada on the fingers of the other hand and carefully slide it in hot oil.
  8. Deep-fry on a medium flame till it turns golden brown in color from both sides.
  9. You can deep-fry 2 to 3 vadas at a time.
  10. 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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