by Pallavi Purani

Medu Vada

For this month’s SNC challenge the North team was given a challenge to make Medu vada. This soft, fluffy yet crunchy delight comes from Kuk’s Kitchen.

I made it this morning and had it for breakfast. It was fabulous.

makes 12 small or 8 big ones.

Print Recipe
Medu Vada
For this month's SNC challenge the North team was given a challenge to make Medu vada. This soft, fluffy yet crunchy delight comes from Kuk's Kitchen.
Course breakfast
Prep Time 1440 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 1 cup Urad dal [ Washed and soaked overnight . ....
  • 2 - 3 green chillies ... .
  • 1/2 tsp Pepper Powder . ...
  • pinch heeng A [ Asafoteda .
  • 1/2 onion .. Medium size [ Finely chopped .
  • Salt water . and
  • . Oil to deep fry
Course breakfast
Prep Time 1440 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 1 cup Urad dal [ Washed and soaked overnight . ....
  • 2 - 3 green chillies ... .
  • 1/2 tsp Pepper Powder . ...
  • pinch heeng A [ Asafoteda .
  • 1/2 onion .. Medium size [ Finely chopped .
  • Salt water . and
  • . Oil to deep fry
Instructions
  1. Coarsely grind the rinsed dal [Remove all water from it] with green chillies.
  2. Add very little water if required.
  3. Put oil to be heated for deep frying.
  4. Take it out in a bowl, add the pepper, salt, heeng, onion and mix well.
  5. We the palm of your hands and take a ping pong size ball of the mixture in your hand.
  6. Give it a proper shape and make a hole in it.
  7. Drop it in the oil carefully.
  8. Serve warm with sambhar and chutney.
  9. Points to remember:
  10. My dal batter was little loose, so the maid suggested that I should add some rice flour. This shall make the dough more pliable but the vada will not be as soft as you would want it to be.
  11. Be very careful while putting the vada in the oil, I burnt the tip of my finger as it was too close to the oil.
  12. I shall definitely make more of this soon. I belong to the north team.
  13. Thanks for the opportunity Divya


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