Deeps Kitchen

Medu Vada [ Methu vadai]

Medu vada is very famous vada from south India made with urad dal and some spices which is deep fried and served with sambar and chutney.

These vada’s are best to serve along with Ven pongal during special occasions as break fast. This combination of medu vada, ven pongal, sambar and chutney , you could find almost in all hotels as breakfast in my state. Tamil nadu. Me and my hubby, both of us are big fan for this combi.

I love thayir vada [ dahi vada] very much. They are my favorite. So soon you will enjoy thayir vadai recipe also from Deeps Kitchen.

Now over to the recipe.

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Ingredients:

De-skinned urad dal – 1 cup

Oil – for deep frying.

Rice flour – 1 tbsp or more as per requirement. [Max 3 tbsp]

Baking soda – ¼ tsp [ You may need to use more if you used blender or mixie to grind urad dal]

Salt to taste.

Ginger – ¼ tsp optional

Crushed pepper – 6

Whole pepper corns – ½ tsp

Cumin seeds – ½ tsp

Curry leaves – 3 sprigs chopped finely

Red chilli – 3 cut into small pieces

Coriander leaves – ¼ cup finely chopped

Sambar and coconut chutney – to serve.

Click here to watch the recipe

Delicious SAMBAR

Method:

Wash and soak urad dal in water for 3 hours. Drain water completely and using wet grinder or blender, blend them into fine smooth paste. Add Water little by little only for grinding purpose to avoid jamming. If added more water, it is difficult to shape them into perfect vadas.

Once done, transfer into mixing bowl. Now add rice flour to adjust consistency to get thick paste. I added 1 ½ tbsp only.

If you added very little water while grinding , no need to add more rice flour.

Tip If you used blender to grind urad dal, just beat the batter for 3 minutes using your hand to get soft and fluffy vadas. If used wet grinder, to need to beat.

Add all other ingredients except oil into urad dal paste. Mix well.

Check for salt and add as per requirement.

Heat oil in kadai . Make sure it is at medium hot.

To make vada shape, dip hands in water to wet it and then make dumplings, then using thumb make small hole at centre. Drop them into oil. Do the same to make 4 to 5 vada and drop into oil. Once one side is cooked flip it to other side to ensure even cooking on both sides.

Once both side of vadas are turned golden brown, transfer into paper towel to absorb excess oil and serve it hot with sambar and chutney.