Medu Vada, South Indian Snack
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 17433 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, peppercorns, curry leaves and ginger and ¼ cup of water and blend in a mixer to a smooth batter.
- Transfer the batter into a deep bowl, add the salt and mix well.
- Wet your hand and take a portion of the mixture in your hand.
- Make a hole in the centre with your thumb.
- Heat oil in a deep non-stick kadhai and slide and drop the vada in hot oil. Deep-fry till it turns golden brown in colour from both the 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 coconut chutney and sambhar.
Nutrient values (Abbrv) per medu vada
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