URAD DAL VADA / MEDU VADA
By chefrecipewala
Www.chefrecipewala.com
Prep Time. 5 hrs
more recipe link :-
Cook Time. 40 mins
Total Time. 5 hrs 40 mins
Cuisine. South Indian
Course. Breakfast, Snacks
Diet. Vegan
Difficulty Level. Moderate
Servings. 14 (Medu Vada)
Crispy Medu Vada or Urad Dal Vada is a popular South Indian special dish made from a spiced urad dal batter. Vadas are crispy and crunchy on the outside and soft on the inside. This shaped as a donut.
Medu Vada is a famous South Indian breakfast snack of donut shaped lentil fritters that are fluffy,crunchy, crispy, soft and spices delicious. If sweet morning breakfast isn’t your thing, try this recipe for savory spiced donuts made with urad dal, spices and herbs. Traditionally paired with Sambar and fresh Coconut Chutney, these make for a comforting, filling and satisfying breakfast or snack.
Crunchy Medu Vada made from urad dal is prepared at home for breakfast and lunch served with Coconut Chutney/Sambar.
Andhra style Medu Vada is a must during festivals. These crispy and crunchy light golden brown Medu Vada taste the best with fresh coconut chutney, sambar.
This urad dal vada delicacy goes by different names at other place like garelu (Telugu), uzhunnu vada (Malayalam), ulundu vadai (Tamil), and medhu vadai. Urad dal vada when in a yogurt base is called dahi vada.
If you’re in India and you come across ‘vada’ or ‘bada,’ you must know that this is a category of savory snacks, which are usually fried. Largely, some different variations of these vadas can be classified as cutlets, fritters, dumplings.
Vadas found in different regions of India have their own name. For instance, vade, wada, bara, wadeh or vadai. According to the famous Indian food scientist and historian and nutritionist K. T. Achaya, vadai was very common during 100 BCE-200 CE amongst Tamils and South India.
Process
To make Medu Vada at home, firstly wash and soak urad dal in water for about 5 hours. Then drain and grind the dal to a smooth paste using minimum water. The medu vada batter consistency should be thick and fine
Remove the medu vada batter into a pan.
Now add finely chopped onions, green chilli,chopped curry leaves, coriander leaves, cumin seeds, pepper, asafoetida, ginger and salt and mix well. Add a little rice flour to the dal batter for a crispy texture.
There is no need to ferment the batter – it can be used immediately
Now take a thick bottomed pan (Kadhai) and heat oil for deep frying. Wait till the oil gets really hot.
Keep a small bowl full of water ready keep a side.
Then wet your palm and place a little batter on it. Flatten into a round shape with a hole in the centre and gently release into hot oil.
Deep fry the medu vadas over medium high heat till they turn a warm light brown on both sides.
Remove onto a tissue and drain excess unnecessary oil.
Serve crispy and crunchy Medu Vada with coconut chutney and sambhar.
I like serve the crunchy, crispy, fluffy medu vada in hot sambar with coconut chutney by the side. This popular, satisfying meal that is also called sambar vada with coconut chutney is very famous all over India. It tastes awesome, so is loved by many.
But if you are pressed for time, simply serve with coconut chutney, mint coriander chutney or tomato ketchup. You could also use any savory or spicy dip of your choice.
Ingredients
(1) 1 cup urad dal (200 grams)
(2) 3 cups water – for soaking
(3) 3 to 4 tablespoons water – for grinding or blending urad dal
(4) 1 teaspoon cumin seeds
(5) ½ teaspoon black peppercorns whole or crushed
(6) 1 tablespoon chopped 7 to 8 curry leaves
(7) 1/2 cup finely chopped onions
(8) 2 chopped green chilies
(9) 1 teaspoon finely chopped ginger
(10) 1 pinch asafoetida (hing) – optional
(11) ¼ cup chopped coconut pieces – optional
(12) 2 tablespoons chopped coriander leaves – optional
(13) salt as to required
(14) oil for deep frying, as require.
Making Vada Batter
Wash urad dal in fresh water. Then soak the urad dal for 5 hours or overnight. And after that
Grind or blend the soaked urad dal to a smooth batter with some little water.
If the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour or rice flour to it.
Add all the spices, herbs and salt. Mix very well.
Take a bowl of water and keep aside. Apply some water from the bowl on both your palms. Take some batter in your right hand from the bowl. Give it a round flat shape by moving it around.
With your thumb make a hole in the center of meduvada. You can also use banana leaves or clean polythene to give make the medu vada its doughnut shape.
Frying Medu Vada
In a kadai or deep pan heat oil for deep frying. Keep the heat to medium flame🔥.
Once the oil becomes hot, slid the vada with gently and carefully into the hot oil.
Shape the batter this way and gently slid them in the oil. Don't overcrowd the kadai or pan with the vada.
Once the vada is lightly golden brown both sides then gently turn out side with a slotted spoon on the tissue paper and continue to fry.
Nutrition Info (Approximate Values)
Nutrition Facts
Medu Vada Recipe | Sambar Vada
Amount Per Serving (1 Medu Vada)
Calories 70 Calories from Fat 27% Daily Value*
Fat. 3g5%
Saturated Fat. 1g6%
Polyunsaturated Fat. 1g
Monounsaturated Fat. 3g
Sodium. 89mg4%
Potassium. 5mg0%
Carbohydrates. 8g3%
Fiber. 3g13%
Sugar. 1g1%
Protein. 4g8%
Vitamin A. 86IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 24mg120%
Vitamin B6. 1mg50%
Vitamin C. 43mg52%
Vitamin E. 1mg7%
Vitamin K. 1µg1%
Calcium. 21mg2%
Vitamin B9 (Folate) 248µg62%
Iron. 1mg6%
Magnesium. 2mg1%
Phosphorus. 1mg0%
Zinc. 1mg7%
6
*( Percent Daily Values are based on a 2000 calorie diet.)
By chefrecipewala
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