About medu Vada recipe
Medu Vada is a South Indian recipe that closely resembles a donut in appearance. It is a delicious snack typically served with sambhar. Crispy on the outside and soft on the inside, this vada is a deep-fried snack made using lentils and spices. In Telugu, it is known as Garelu; in Malayalam, Uzhunnu Vada; and in Tamil, Ulundhu Vadai.
Medu Vada is very simple to make and can be prepared with just three ingredients. Traditionally, the batter for Medu Vada was ground using a stone grinder, but nowadays, an electronic mixer grinder is commonly used. To simplify the process, a Medu Vada mold is readily available in the market. The lentil paste is filled into the mold, and the vadas are pressed one by one into hot oil, making it easy to prepare perfectly shaped and delicious vadas.
I still remember that in my childhood, Medu Vada used to be a special weekend dish in our kitchen. The delicious Medu Vadas would surely fill our stomachs, but we could never get enough of them. By following just three simple steps, you can make perfectly crispy and tasty Medu Vadas at home.
Soaking the lentils
Grinding the lentils
Frying the Vadas
The true joy of eating vadas comes with sambar. If paired with coconut chutney, they also taste excellent. However, the perfect combination is undoubtedly vadas with sambar. As a side dish, you can certainly serve coconut chutney.
The primary ingredient for making Medu Vada is urad dal. Typically, Medu Vada can be found on the breakfast or snacks menu of South Indian restaurants, and now it has gained popularity everywhere. It is easily available at small street vendors as well. If you are preparing Medu Vada for kids, you can make it a healthier version.
Different types of vegetables can be added to Medu Vada. Urad dal is rich in magnesium, calcium, and potassium, making it beneficial for women, people with diabetes, and men in various ways. Here, I am sharing the recipe for Medu Vada, which my mom used to make. I hope you all will love this recipe. If you liked my recipe, please be sure to click on the other blog posts via the link below.
Subtitle
About Medu vada recipe
Ingredients
How to make medu vada
Tips
Ingredients
For Vada:
Urad Dal – 3 cups
Cumin Seeds – 1/2 teaspoon
Asafoetida (Hing) – 1/4 teaspoon
Salt – 1/2 teaspoon
For Dal:
Toor Dal – 3 cups
Bottle Gourd – 1 small
Salt – as per taste
Turmeric – 1/2 teaspoon
Curry Leaves – 15-20
Mustard Seeds – 1/2 teaspoon
Cumin Seeds – 1/2 teaspoon
Asafoetida (Hing) – 1/4 teaspoon
Oil – 2 tablespoons
Onion – 2
Red Chili Powder – 1/2 teaspoon
Kashmiri Red Chili Powder – 1/2 teaspoon
Sambar Masala – 3 teaspoons
Tamarind – 50 grams
How to make medu vada
To make Medu Vada, first soak urad dal for 6 to 7 hours. After soaking, grind it in a mixer with a little water to make a smooth paste. Once the paste is ready, add cumin seeds, asafoetida, and salt, and mix well. Clean the Medu Vada mold thoroughly and fill it with the prepared paste.
Next, heat oil in a kadhai (pan). Once the oil is hot, carefully drop one vada at a time into the oil. Deep fry the vadas on medium to low flame until they are golden brown. Your Medu Vada is ready to serve.
Sambhar Dal
To make Sambar, first rinse tuvar dal (pigeon pea) twice with clean water. Then soak it for 1 to 1.5 hours. In a pressure cooker, add the soaked dal, bottle gourd (lauki), salt, and turmeric, and pressure cook for 2 to 3 whistles. After cooking, turn off the gas and let the cooker cool down. Once it cools down, remove the lid.
For Tempering
In a pan, heat oil and add mustard seeds. Once the mustard seeds start to crackle, add curry leaves and chopped onions. Cook the onions for 2 to 3 minutes. Then add red chili powder, Kashmiri red chili powder, and sambar masala, and mix well. Blend the cooked dal using a hand blender until smooth, then add it to the pan. After 4 to 5 minutes, add tamarind water and bring the sambar to a boil on high flame for 1 to 2 minutes. Turn off the gas and your hot sambar is ready.
Tips
Before soaking, wash the dal 2 to 3 times with clean water to remove any impurities.
Always use fresh urad dal. Old or stored dal may not give you the desired results for the vadas.
The batter should be ground properly; otherwise, it can cause difficulty while shaping the vadas.
Instead of shaping the vadas by hand, try using a vada mold. This will save you from unnecessary effort and ensure that all the vadas are of the same shape and size.
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