How To Make Medu Vada Recipe
Medu vada is a delicious and crispy delicacy from South India. Medu vada recipe originated from karnataka basically and it is famous in all Udupi restaurants.
Through these Udupi restaurants medu vada recipe slowly spread to all parts of North India too. Medu vada's rich look, golden brown colour and crispy texture attracts tourists worldwide and it occupies a place in all five star hotels and restaurants in India. Medu Vada is an important dish is all auspicious occasions.
Medu Vada can be taken along with breakfast like idli or Pongal and it can also be taken with dinner like roast dosa and kichadi. Medu Vada can also be eaten as a savoury snack in the evening. Coconut chutney is the best side dish for vada and it can also be taken with onion chutney, coriander chutney and sambhar as well.
Ingredients Required To Make Medu Vada Recipe
How To Make Medu Vada Recipe
To Make Medu Vada, Wash and soak urad dal in lukewarm water for 1-2 hours.
Rinse and strain the water and put it in a blender and grind it into a fine paste and keep aside.
Chop onions, green chillies and curry leaves finely and grate the ginger.
Take the thick urad dal batter in a broad vessel and add the chopped vegetables, ginger and the required salt to it. Mix it well.
Keep a bowl of water near the stove to wet your hands everytime you make the patty.
Heat cooking oil in a frying pan, and once the oil is heated, take a piece of banana leaf in your left hand and take a small ball of wet batter and make a patty in the leaf and put a small hole in the middle of the patty with your finger and put it immediately in the oil to make medu vada.
Make 4 to 5 patties and put it inside and let it coo for 1-2 minutes till it gets a golden brown colour to make medu vada.
When one part of the patty is cooked well, flip to the other side and let it become golden brown too. Prepare all the vadas in the same way and keep it in a plate over a banana leaf.
In order to get a crisp, light golden and oil free vada, prepare it as soon as the batter is ready. If you keep the batter for a very long time either at room temperature or in the refrigerator, it tends to absorb excess oil and turns red.
Serve it hot with coconut chutney and sambhar. give to kids with tomato ketchup.
Ingredients
Directions
To Make Medu Vada, Wash and soak urad dal in lukewarm water for 1-2 hours.
Rinse and strain the water and put it in a blender and grind it into a fine paste and keep aside.
Chop onions, green chillies and curry leaves finely and grate the ginger.
Take the thick urad dal batter in a broad vessel and add the chopped vegetables, ginger and the required salt to it. Mix it well.
Keep a bowl of water near the stove to wet your hands everytime you make the patty.
Heat cooking oil in a frying pan, and once the oil is heated, take a piece of banana leaf in your left hand and take a small ball of wet batter and make a patty in the leaf and put a small hole in the middle of the patty with your finger and put it immediately in the oil to make medu vada.
Make 4 to 5 patties and put it inside and let it coo for 1-2 minutes till it gets a golden brown colour to make medu vada.
When one part of the patty is cooked well, flip to the other side and let it become golden brown too. Prepare all the vadas in the same way and keep it in a plate over a banana leaf.
In order to get a crisp, light golden and oil free vada, prepare it as soon as the batter is ready. If you keep the batter for a very long time either at room temperature or in the refrigerator, it tends to absorb excess oil and turns red.
Serve it hot with coconut chutney and sambhar. give to kids with tomato ketchup.
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