
Medu Vada Easy Urad Dal Vada मेदू वड़ा बनाने की विधि South Indian Vada
Ingredients
2 cups Urad dal (husked & split black gram), soaked overnight, उड़द की दाल
2-4 Green chillies, chopped, हरी मिर्च
2 tbsp Coriander leaves, chopped, धनिया पत्ती
1 tbsp Ginger, finely chopped, अदरक
1 sprig Curry leaves, chopped, करी पत्ता
¼ cup fresh Coconut pieces, chopped, नारियल
5-10 Black peppercorns, crushed, काली मिर्च
Salt to taste, नमक स्वादअनुसार
Oil for deep frying, तेल
some Water if needed to grind the batter, पानी
1 Banana leave, केला का पता
For Coconut Chutney
½ cup fresh Coconut, grated, नारियल
1 tbsp roasted Chana dal, भूने चने की दाल
2 Green chillies, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
1 tsp Cumin seeds, जीरा
4-5 Curry leaves, करी पत्ता
½ inch Ginger, slice, अदरक
2-4 Ice cube, बर्फ के टुकड़े
Water as required, for grinding, पानी
For Tempering
1 ½ tbsp Coconut oil, नारियल तेल
½ tsp Mustard seeds, राई
2 dry Red chillies, सूखी लाल मिर्च
¼ tsp Asafoetida, हींग
1 sprig Curry leaves, करी पत्ता
For Serving
Sambar, सांभर
Coconut chutney, नारियल की चटनी
Medu Vada, मेडु वड़ा
Process
- In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.
- Transfer this mixture into the parat.
- Add chopped green chillies, coriander leaves, ginger, curry leaves and fresh coconut mix it well.
- Add Crushed black peppercorns, salt to taste and mix everything well.
- Take a bowl of water. Apply some water on both your hands.
- Take some batter in your hand and make a round shape.
- With your thumb make a hole in the center. You can also use banana leaves to give a medu vada shape.
- Heat oil in a kadai on medium flame.
- Once the oil is hot, slide the vada into the hot oil.
- Once the vada is slightly golden turn over the other side. Fry the vada on medium flame so that it’s cooked from inside.
- Remove it on a kitchen tissue.
- Fry them again so that it turns evenly crisp and golden in color.
- Drain them on a kitchen tissue to remove excess oil.
- Serve medu vada with hot sambar and coconut chutney.
For Coconut Chutney
- In a bowl, add grated fresh coconut, roasted chana dal, green chili, salt to taste, cumin seeds, curry leaves, ginger and ice cubes transfer them into a grinder jar and grind into a smooth paste. Add water if required.
- Transfer it into a bowl, and keep it aside.
For Tempering
- Heat coconut oil in a pan, add mustard seeds, dry red chili, asafoetida and curry leaves let it splutter well.
- Transfer it into a bowl and mix well.