Medu Vada Recipes
MEDU VADA
Medu Vadas are South Indian dish .This is made with urad dal batter . They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.
Provided by Aparna Anurag
Categories Asian
Time 1h
Yield 8 peices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and soak dal in about 3 cups of water for about 4-6 hours.
- Drain the water and grind dal to smooth paste. Take dal batter out in a wide bowl.
- Add all the ingredients to the dal batter, cilantro, green chili, coriander,hing,onion salt, 1 tbsp oil beat ,the batter for 2-3 minutes this will make the batter light and fluffy.
- Keeping the right consistency of batter is very important. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them.
- Heat the oil in a frying pan over medium high heat.
- The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
- Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center with other hand wet fingers slowly slide Vada into the hot oil.
- Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.
- Serve Medu Vada served with coconut chutney or Tomato ketchup.
Nutrition Facts : Calories 181.5, Fat 0.5, SaturatedFat 0.1, Sodium 585.7, Carbohydrate 31.6, Fiber 15.2, Sugar 2.3, Protein 12.7
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- firstly, in soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil.
- drain off the water and grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
- transfer the urad dal paste into large mixing bowl. beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make medu vada soft and fluffy.
- further add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt.
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