1. Home
  2. Medu Vada

Medu Vada

Medu Vada – Recipe shared by Dear Anusuya Gopalnathan who is a champion vada maker.

Makes 10-12 Vadas

Medu Vada
Ingredients

  • 1 cup of black gram dal/urad dal
  • 1 tsp raw rice
  • 1 small piece of ginger
  • Pinch of salt
  • Oil to fry

 

Method

  • urad dal and raw rice and then soak them in water for an hour (no more, no less)

  • Drain, add a small piece of ginger and grind for an hour, slowly sprinkling water in between. Batter should have enough air in it. The trick is, not to add too much of water or too little water.

  • Tip: Take a little batter and put it in the water, if it floats then the batter is ready for use.

  • Immediately add a little salt to the batter. (If you add salt and let the batter still for some time, your Vadas will become soggy and drink more oil. So in case if you have to make lots of Vadas, add salt to smaller portions of batter at a time.)

  • Keep oil for deep frying in a vessel.

  • Place a lime sized batter on your fingers, or on a banana leave and make it into 2 inch diameter, 1 cm thick circles, make a hole in the center, gently slide it into the hot oil, fry for a minute then turn it over and remove it after a minute.

Note: Nice to have it with coconut chutney and sambhar.

 

Dahi Vada & Onion Chutney from the kitchen of Anusuya Gopalnathan

For making Dahi Vada don’t add the onions in the batter…put the vadas in the curd and give baghar( no need to soak in water).
Take fresh curd…beat it well…add salt…put hot vadas in the curd( vadas should be drained well of oil)…season…heat the oil add thick mustard seeds, hing ang curry leaves…
After 10 minutes slightly press each Vada and put the vadas in a plate…while serving add remaking curd on the top of the vadas.
Do not keep vadas in the fridge as they will not remain soft…one could chill the tensing yogurt and pour it over the vadas while serving.

Recipe of Onion Chutuny:

250 gms….Sambhar onions
2/3 ….Garlic pods(optional)
1…..Medium size tomato
7/8 …Dried red chillies
Salt to taste

For Baghar:
Oil
Rai
Curry leaves
Urad dal

Method:
In little oil lightly sauté peeled and cut onions ….when onions become pink add peeled garlic pods , tomatoes , red chillies ..,,
let it cool.
Grind it in the mixi without adding water…add salt to taste.
Heat a little more oil add rai, urad dal, curry leaves…add the paste and cook on medium fire till the paste becomes brown and leaves the oil.
Your Chutuny is ready to eat with Medu Vadas.

 

Scroll to top