CRYSPY MEDU VADA
Today you will be introduced to a very crispy, tasty, and mouth-watering dish from south India especially from Tamil Nadu and Madras namely MEDU VADA.
MEDU VADA is made out of URAD DAL OR WHOLE URAD GRAM, soaked, and ground to a fine paste.
The paste is then mixed with fresh herbs and spices and then deep fried till crisp.
The combination of IDLY-VADA AND SAMBHAR is a very common South Indian breakfast.
This can be taken with chutney or sambhar as Breakfast or even as a snack with Evening Tea.
Let us see the Ingredients first;
INGREDIENTS NEEDED FOR MEDU VADA:
Table of Contents
- Whole urad gram-1 cup (250 grams)
- Fresh coconut -1/2 cup or cut from 1/2 shell
- Green chilies-5 to 8 in numbers
- Curry leaves -20-25 in numbers
- Coriander leaves-1 a small bunch
- Ginger-2 inch pieces
- Cumin (jeera) -1 teaspoon
- Black pepper-1 teaspoon
- Asafoetida (hing)-1/2 teaspoon
- Table salt -1 teaspoon
- Water- to wash and soak +2-3 tablespoons for grinding dal.
- Oil-1/2 liter for deep frying vadas.
PREPARATIONS REQUIRED FOR MEDU VADA
Take 1 cup of Whole urad gram, wash 2-3 times nicely, and soak in about 3 cups of water for about 3 hours. Strain the water after washing it once more. It is doubled in quantity. Now it can be ground.
- Cut the fresh coconut pieces into small pieces.
- Chop green chilies, coriander leaves, and curry leaves.
- wash and grate ginger,
- Coarsely ground black pepper and cumin (jeera ) seeds.
METHOD OF MAKING MEDU VADA
- Now take a mixer jar and add washed, soaked, and strained urad gram.
- Run the mixer grinder without adding water (as for as possible), by moving the batter with a spatula
- Only add 1 to 2 tablespoons of water at the maximum.
- When you see that it is finely ground remove it to a big mixing bowl.
- Now beat the batter with a spatula or whisk, till you get a soft white butter-like textured shining batter.
- Now add green chilies, curry leaves, coriander leaves, grated ginger and cut fresh coconut.
- Also add hing, salt, cumin, and pepper powder. (coarsely powdered).
- Combine all of them nicely.
- Heat oil in a deep fry pan (1/2 liter) on a medium flame.
- After the oil gets heated, reduce the heat and start making vadas with the help of your fingers put in the oil to deep fry, PUT ONLY A FEW, so that vadas get enough space to swell and cook.
- MEDU VADA takes a long time to cook so give enough time for cooking.
ABOVE IS THE LIVE DEMO OF MAKING OF MEDU VADA WITH HAND
When you see that the color of the vadas has changed, flip it to the other side to get cooked
- Touch it with your hand and check whether it is crisp.
- Remove it on the paper towel.
SERVE HOT MEDU VADA WITH SAMBHAR AND CHUTNEY,
These vadas can also be eaten in the form of BONDA (FRITTERS)
- NOTE THIS MEDU VADA CAN BE TAKEN IN THE FORM OF BONDA SOUP (BONDA IMMERSED IN DAL SOUP) OR IN THE FORM OF DAHI VADAS. (WITH CURDS AND SPICES)
- See this link for one more yummy recipe.
- https://padmas-navaruchi.in/2021/07/bhutte-ke-pakode/
Looks mouth wateringly delicious..
Thanks Bhanu.