Medu Vada Recipe
Medu vada is a popular South Indian snack made from fermented urad dal (black gram) batter, shaped into doughnut-like fritters, and deep-fried until golden brown. Crispy on the outside and soft on the inside, these savory vadas are often seasoned with spices like cumin, pepper, and curry leaves.
Ingredients
Ingredients
- 1 Cup Urad Dal
- 2-3 Green Chilies , finely chopped
- 1 Inch, grated Ginger
- A few, finely chopped Curry Leaves
- 1 Onion small, finely chopped(optional)
- 1 Carrot small, grated (optional)
- Coriander Leaves A small handful, chopped
- Salt To taste
- Oil For deep frying
Instructions
1. Soaking the Dal
- First, soak 1 cup of urad dal in water for about 4 to 6 hours or overnight. This step is really important because it softens the dal, which makes it easier to grind later. After soaking, make sure to drain the dal well to get rid of any extra water.
2. Making the Batter
- Next, grind the soaked urad dal into a smooth, thick batter, adding only a little water as needed. It's important that the batter is thick enough to hold its shape when you fry it.
- Also, mix in finely chopped green chilies, ginger, and curry leaves. If you want, you can add finely chopped onion, grated carrot, and coriander leaves too. Most importantly, make sure to season the batter well with salt!
3. Shaping the Vadas
- To shape the vadas, you can either wet your hands or use a spoon. Then, form small, round patties with a hole in the middle. This classic shape helps the vadas cook evenly and become nice and crispy!
4. Frying the Vadas
- Gently slide the shaped batter into the hot oil, frying a few vadas at a time. Remember to turn them occasionally until they are golden brown and crispy. Also, keep an eye on the oil temperature so they don’t become soggy!
5. Serving
- After frying, place the Medu Vadas on paper towels to soak up any extra oil. Then, serve them hot with sambar or coconut chutney. Overall, this dish is best enjoyed when the Medu Vadas are fresh and crispy!
Notes
Variations
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- Add extra spices: To enhance the flavor, try adding cumin seeds or fennel seeds. Additionally, for extra richness, you can mix in some finely chopped green bell pepper or a pinch of asafoetida (hing).
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- Bake instead of fry: To use less oil, shape the batter into discs and bake at 375°F (190°C) until crispy.
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- Stuff the vadas: For a fun twist, try adding a filling of mashed potatoes or paneer. This not only adds extra flavor but also makes each bite even more exciting!
Pro-Tips
1. Check batter consistency: It should be thick but smooth. If too runny, vadas spread; if too thick, they’ll be dense. 2. Soak urad dal: Soak for 4–6 hours or overnight, then drain well to avoid excess moisture. 3. Heat oil properly: Medium heat is key. Too hot, vadas burn outside and stay raw inside; too cool, they absorb too much oil. 4. Shape vadas: Form small round patties with a hole in the center for even cooking and crispiness. 5. Drain excess oil: After frying, place vadas on paper towels to remove oil and keep them crispy.Nutrition
Nutrition Facts
Medu Vada Recipe
Amount per Serving
Calories
180
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Sodium
300
mg
13
%
Potassium
300
mg
9
%
Carbohydrates
25
g
8
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
200
IU
4
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.1
mg
5
%
Vitamin C
5
mg
6
%
Vitamin E
0.2
mg
1
%
Vitamin K
4
µg
4
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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