Thursday, 18 October 2012

Medhu Vada

Medhu vada is an integral part of South Indian snacks, my kids love medhu vada and so do I. The best Medhu vada, I had was at Poona coffee house. I always wanted to try this, but since amma prepare medhu vadas whenever we visit her place, so didn't give it a try but thought its high time that I prepare it myself for the kids.

I love even parippu vada especially the ones you get in Kerala restaurants.There is something different about them. Will try that as well.

Now for the time being enjoy Medhu vada.

Ingredients                                                         Quantity                                              

Urad dal (split black lentils)                                   :  1 and half cup
Onion(Chopped)                                                        : 1/2 cup
Green chillies chopped                                            : 2
Curry leaves (kadi patta)                                      :  5-7
Ginger(adrak) chopped                                           :  1/2 tsp
Oil for deep frying
Salt to taste

 Preparation Method:                                                                                                              

  • Soak Urad dal for 4-5 five hrs or in luckewarm water for atleast 1-2 hrs. 
  • Drain the water completely. Use a sieve to do that. 
  • In a grinder/food processor grind the dal to a smooth paste without adding any water. If required just sprinkle in between but be careful lest it becomes runny . The better should be think in consistency. 
  • Add salt, cumin seeds, curry leaves, chopped, chopped onions,chopped coconut pieces and chopped green chilies into the batter. 
  • Keep the batter aside for 10-15minutes. This would make the vada more softer.
  • Heat oil for deep frying the vadas. 
  • Keep aside a bowl of water and apply some water from the bowl on both your palms, take a small ball of batter in your left hand, press it a bit and make a round shape. with your right hand thumb make a hole in the center. 
  • Transfer it gently into the kadai/wok, fry the vada in medium flame,fry on both the sides till it turns light brown.   
Serve it hot with Sambhar and coconut chutney.

  • No need to ferment the batter, you can make vadas immediately as fermenting the batter will result in soaking more oil.
  • You can also add peppercorns in the batter as it gives a unique flavour to the vadas, I avoided it as my kids don't like them.
  • You can grease the palms either with water or oil before making vadas so that the batter does not stick on your hand.

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