Medu Vada is a simple and delicious breakfast.Its is children favorite recipe to make it more delicious you can add sambar to vada your Sambar Vada is ready.Let’s see Step by Step process of making Medu Vada.
|Prep Time: 20 Mins||Cooking Time: 20 Mins||Servings: 3 to 4|
Recipe Type: Breakfast, snacks / Cuisine: South Indian / Equipment Used: Mixer and Grinder, Deep fry pan/Kadh
Ingredients for Medu vada Recipe
- Urad dal 2 cups (husked & split black gram)
- coconut pieces ⅓ cup chopped
- Curry leaves, chopped
- Green chilies 1 or 2, chopped
- ginger 1 tablespoon finely chopped
- cumin seeds 1 teaspoon
- salt to taste
- oil for deep frying
- some water if needed to grind the batter
- onion 1 medium, finely chopped (optional)
- coriander leavesfew sprigs, chopped (optional)
- black peppercorns 1 teaspoon, whole or crushed (optional)
Process of making Medu Vada
Wash 2 cups Urad Dal in the running water for at least two to three times to clean the Dal completely.
Pour 6 cup of clean drinking water into the bowl and along with it, pour Urad Dal to let it soak for at least 3 to 4 hours.
Drain all the remaining water from the bowl once the Urad Dal is soaked completely.
Take the Urad Dal into mixer grinder jar and grind it into the thick batter without adding any water. To make the batter smooth, add a little water and grind it again to attain consistency.If batter become to watery you can add little Urad Dal flour.
Add ⅓ cup chopped coconut pieces, 1 teaspoon black peppercorns, 1 to 2 chopped green chili, 1 or 2 sprig chopped curry leaves, few sprigs of chopped coriander leaves, 1 tablespoon finely chopped ginger, 1 medium chopped onions and 1 teaspoon cumin seeds to the jar and grind it again for about a minute.
Mix all of these spices well into the batter and add salt to the taste to create a perfect paste for Medu Vada that is fluffy, white and not liquid or semi-liquid.
While the grinding process is going on, put deep Kadhai or frying pan on the gas stove, pour in cooking oil and let it get heat on a medium flame. Make sure the oil is enough hot, not very hot.
Wet the palm, and deep fingers in water bowl before taking batter in hand.Take a small quantity of batter in hand and shape it until turns into a small ball.Press the ball of a batter with another palm softly until it gets round shape.
Deep the thump in a water and then push the thumb right into the center of the batter to create a hole and turn the batter into a donut.
Once again deep fingers in the water bowl, get fingers wet and slowly slide raw Vada into the hot oil.
Fry the Vada on both the sides and ensure that the whole of it turns golden brown.Bring them out and put them on a paper to ensure excessive oil get soaked by the paper.
Tips and Variations
1.) It is essential to have Vada crispy like hotel-made; therefore, make sure to add only a little water while branding.Despite care, if the batter gets watery or semi-liquid, ensure to add some Chiroti Rava or Rice Flour to bind the batter and attain enough thickness.
2.) Make sure the batter doesn’t catch the heat while grinding, it will change the taste to bitter one.Start preparing Vadas only when the oil is ready and hot enough. Very hot oil will burn the vadas.
3.) Once the batter is ready, throw a couple of drops in the water bowl to see if it melts in or floats. If floats mean your batter has excellent consistency.Prepare the batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
4.) Do not add salt to the batter while grinding, add salt right before you start making Vada.Beat the batter before frying to provide aeration which is very important to get crispy, light vadas.
It was little strange to count a question like why guys like cooking and girls are always annoyed at it. There is no definite answers but may be because a woman of the house has to cook for every other one, while when guys cook out of their interest, they cook for themselves.In India, when it comes to experiments in the kitchen, guys stay ahead of the girls for not having a fear of the failure. More so often, when you go for a new dish or an old dish after a long time, one should at least research a bit for new variations and techniques, isn’t it?
Thankfully, I don’t have anyone to poke their nose in my business in the kitchen and it is, therefore, I love to do some experiments here and there. Most of the trust is in South Indian dishes. You know why? It is because, the South Indian dishes are easy in making, can be created with multiple flavors, and are healthy at the end of the day unlike dishes made of potatoes, Red Kidney beans or Whole Bengal Gram.
Last week it was time for Vada. Naah, not really Vada but Medu Vada. It is because everything is Vada in the north, but in the South, Medu Vada has a special place. Moreover, you can have Medu Vada any time, you can have it as a snacks, breakfast or even for the dinner.
Health Benefits of Black Gram/ Urad Dal
With wealthy nutrition value, dark gram is profoundly esteemed as a wellbeing nourishment and additionally a therapeutic solution for some well-being conditions. Black gram is really a healthy pulse since it is full of iron content. This can help increase the energy levels within the body and keeps you active. The best advantage of ingesting urad dal is it improves digestion of food due to its rich fiber content.