Medu Vada ( South Indian Recipe)
by Tarla Dalal
Added to 235 cookbooks
This recipe has been viewed 816445 times
Most South Indians consider breakfast incomplete without Medu Vada. Whether they have idli, dosa, pongal or upma, they like to add a crispy, tasty and protein-rich urad dal vada to the platter. In fact, when you have breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter reel out the list of breakfast combos, almost all of them featuring vada! Serving them fresh with sambhar and coconut chutney however is doubly delightful.
- Clean, wash and soak the urad dal in enough water for atleast 2 hours.
- Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
- Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
- Wet your hand.
- Take a portion of the mixture in your hand.
- Make a hole in the centre with your thumb.
- Heat oil in a kadhai, upturn your hand and drop the wada in oil.
- Deep fry the wada till both sides turn golden brown in colour.
- Repeat with the remaining batter to make 7 more medu wadas.
- Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar.
Nutrient values per medu vada
|Vitamin A||49.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0 mg|
|Folic Acid||14.2 mcg|
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