Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, medu vada. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Medu vada are crisp and fried dough nuts made from black grams, herbs, coconut and spices. These urad dal vada are also known as Garelu in Andhra, Uzhunnu Vada in Kerala and Medhu Vadai in Tamil Nadu. Medu vada (pronounced [meːd̪ʊ vəɽaː]; literally "soft vada ") is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior.
Medu vada is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Medu vada is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook medu vada using 19 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Medu vada:
- Make ready 250 gms urad dal(soak for an hour)
- Make ready 2 cups poha wash and strain
- Get 1/2 cup mskhai flour
- Take 2 tsp salt
- Take 3-4 green chillies
- Take 2 tsp jeera
- Prepare 150 gms tur dal
- Prepare 2 onion
- Make ready 1 potato
- Make ready 5-6 tomatoes (puree)
- Make ready 5-6 green chillies
- Make ready 8-10 curryleaves
- Prepare 2 tbsp coriander leaves
- Get 2 tsp red chilli powder
- Get 1 tbsp sambar masala
- Make ready 2 tsp mustard seeds
- Get 2 tbsp oil
- Prepare 1 tbsp salt
- Get 1/2 cup tamarind pulp
Medu means soft & vada refers to round fritters. So these doughnut shaped round fritters made using urad dal are called medu vada in kannada or medhu vadai in Tamil and Garelu in Telugu. They are served with tiffin sambar and fresh coconut chutney. Medu Vada is a crispy, soft, tasty South Indian snack dish.
Instructions to make Medu vada:
- Firstly grind dal along with cumins seeds and green chillies in a mixer by adding 1/2 cup water.
- Remove in a bowl. Now grind poha just give 2_3 rounds.
- Add poha to dal batter. Now add makhai flour. Add salt and mix well.
- See that the batter should be thicker than what you make for idlis.
- Now make shape of medu wada and deep fry on medium flame till golden in colour
- Serve with hot sambhar & chutney.
- Boil tur dal along with 1 onion and potato cut into very small pieces.
- Meanwhile in another pan heat oil add mustard seeds when they start spiltering add onion cut into lenghtwise and saute till pinkish.
- Add green chillies curry leaves and stir well..
- Now add red chilli powder and mix well.
- Add the tomato puree salt and cook on medium flame till oil seperates and the tomato puree gets combined with the spices.
- Add the boiled dal..but before adding the dal mix it well with the wooden dal ghotni so that onion and potato gets mashed and there are no lumps in dal..
- Add the tamarind pulp and let it boil for 15_20 mins..
- Finally at the last add sambhar masala stir well and off the flame..Garnish with coriander.
- Now take 1 tbsp of oil and 1 tsp of red chilli powder heat oil in a small wok and red chilli powder and drizzle over the sambar(optional)
They are served with tiffin sambar and fresh coconut chutney. Medu Vada is a crispy, soft, tasty South Indian snack dish. This vada is made with ground and seasoned urad dhal batter fried into a small doughnut-like shape. This vada is fluffy, spongy, and delicious breakfast or snack recipe usually made in South Indian homes and restaurants. The word Medu means soft and vada means vadai (fritter) in Tamil.
So that’s going to wrap this up with this special food medu vada recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
