Medu Vada Recipe

Introduction – This is a famous North Indian dish. Medu Vada Recipe is a delicious breakfast recipe. White urad dal is soaked in water for an hour before preparation in the recipe. After soaking the dal for an hour, it is ground in a mixer grinder to make a fine paste. Mix cumin and asafoetida in this paste and fry menu vada in a round shape in cooking oil. When fried in cooking oil, Medu Vada turns golden brown and is crispy on the outside and soft on the inside. Sambhar is prepared by mixing some vegetables and aromatic spices with pigeon peas and red lentils, and Medu vada is dipped in it and eaten with fresh coconut white chutney. The taste of this menu vada with sambar and coconut white chutney attracts everyone to eat it, it is also served as a snack. So let’s start making this famous South Indian dish.

Time to soak pulses – 1:30 to 2:00 hours
Prepration Time – 20 – 25 Minoutes
Cook Time – 30 – 35 Min
Total Time – 45 to 60 Min
Servings – 4
Cuisine – South Indian

Table of Contents

Medu Vada Recipe Ingredients:

1 cup – Urad ki Dal
700 gm – Cooking Oil
2 teaspoons – Rice Flour
1 teaspoon – Cumin Seeds
1/2 teaspoon – Black Paper (crushed)
10 – Curry leaves
2 Pinch – Asafoetida
1/2 teaspoon – Salt (as per taste)
2 – Green Chilli (chopped)
2 tablespoons – Green Coriander Leaves (chopped

Medu Vada Recipe Instructions:

Step 1

First, soak urad dal in 5 cups of water for two hours, and wash it thoroughly in water once or twice before soaking. After 2 hours, make a fine paste by sprinkling a little water in a mixer grinder to the soaked dal, remember not to add too much water. Take out the paste in a large bowl.
Step 2

Now, with your hands, drive the batter clockwise in a circular motion in the same direction for 5 minutes. This will fill the batter with air, causing it to swell and become lighter. To see if our batter has become perfect, we will pour half a teaspoon of batter into a bowl with water. If the batter floats to the top, it means that our batter is perfect.
Step 3

Now we will put rice flour, asafoetida, crushed black pepper, salt, cumin seeds, and green chili inside our batter after breaking the curry leaves add chopped coriander leaves and mix it well. Now we will put a pan on top of the flame and add cooking oil to it, when the cooking oil becomes hot, the flame will be medium.

Step 4

keep some water in a bowl with you. Wet your palm with water and place a large lemon-sized batter on your palm, make a hole in the center with the help of a thumb take the donut on the fingers of the other hand, and gently drop it into the pan.
Step 5

If you are having any difficulty in making a donut with your palm, then you can take a banana leaf or a pinni, make a donut on top of it in the same way, and put it carefully in the cooking oil. Wet the surface of the banana leaf or pinni with water before making donuts.
Step 6

Put as many donuts as you can in the pan, do not put more. The oil should not exceed 190 degrees Celsius (375F), or fall below 175 degrees Celsius (350F). Keep in mind that flame if it is more then the donut will be fried quickly, it will not fry from inside and if there is a recession flame then oil will be filled inside the donut, so it is very important to have a perfect flame.
Step 7
Once the Medu vada is crisp and golden, then remove it with a slotted spoon to drain the extra oil. Fry the rest of the vada in the same manner. Take out the donut carefully and place it on kitchen paper to remove the extra oil. Now our Medu Vada Recipe is ready, soak it in hot sambar and Coconut Chutney and serve it. We have given the method of preparing Sambar in our Sambar Masala Dosa recipe, whose link we are giving below.

Tips And Notes

1 – Rice flour must be mixed in donut paste, by doing this donuts become crispy from the outside, and some people do not mix it.
2 – While grinding urad dal in a mixer grinder, do not add extra water to it at all, by doing this your donuts will not become good and their perfect shape will not come.
3 – If for some reason your paste becomes thin by mixing water, then add rice flour later, by doing this the paste will be perfect.
4 – Asafoetida Always use good quality as the asafoetida flavor brings out the best in the recipe.

Faq

Q: How to store medu vada batter ?
Ans: You can store the media vada batter in an airtight container in the refrigerator by covering it well. You can use this batter for 2 to 3 days. Before using it, take it out again and let it come to room temperature. Let it fatten a little. Can make Medu vada.
Q: Does medu vada contain rice?
Ans: Yes my dear, rice flour is mixed in Medu Vada, by doing this, Medu Vada becomes crispy from the outside, Which gives a very nice crispy taste when eaten without sambar.
Q: How to make medu vada crispy?
Ans: Medu vada should not be touched for 2 minutes after putting it in the pan, after that it should be turned, and adding rice flour makes Medu vada crispy.

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In Conclusion

Welcome to the Khana Khilana recipe blog. Today we have told you about Medu Vada Recipe. This is a famous South Indian breakfast dish. In this recipe, We have told you, that a fine paste is prepared by soaking urad dal for 2 hours, adding asafoetida, cumin seeds, chopped coriander, green chilies, curry leaves, salt, and making medu vadas from donut shape, frying them and serve hot with sambar. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Medu Vada / Nutrition Value

Amount Per Serving 100 gm (one)
Calories➡ 480 kcal
Fat➡ 46 gm
Carbs➡ 32 gm
Protein➡ 12 gm

Rajeev Sharma

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.

Medu Vada Recipe Ingredients:

Medu Vada Recipe Instructions:

Tips And Notes

Faq

In Conclusion

Medu Vada / Nutrition Value

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