Medu Vada | How to make Medu Vada

By Jaya Rajesh  |  26th Jun 2016  |  
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  • Medu Vada, How to make Medu Vada
  • Prep Time

    2

    1 /4Hours
  • Cook Time

    5

    mins
  • Serves

    6

    People

75

0





About Medu Vada Recipe

It is a perfect accompaniment on a rainy day with a hot cup of filter coffee.

Medu Vada is a delicious dish which is liked by people of all age groups. Medu Vada by Jaya Rajesh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Medu Vada at many restaurants and you can also prepare this at home. This authentic and mouthwatering Medu Vada takes 130 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Medu Vada is a good option for you. The flavour of Medu Vada is tempting and you will enjoy each bite of this. Try this Medu Vada on weekends and impress your family and friends. You can comment and rate the Medu Vada recipe on the page below.

Medu Vada

Ingredients to make Medu Vada

  • 1 cup skinned black gram washed and soaked for 1 hour
  • 1 Medium sized onion finely chopped
  • 2 Green chillies finely chopped
  • 1/2 tsp Black Pepper corns
  • 1 spring of curry leaves finely chopped
  • 2 tbsp of coriander leaves finely chopped
  • Salt to taste
  • Water for greasing hands
  • Oil for frying
  • For Chutney:
  • 3 tbsp grated coconut
  • 2 tbsp Coriander leaves finely chopped
  • 1 tbsp mint leaves finely chopped
  • 1 tbsp black skinned gram
  • 1 tbsp skinned pigeon pea
  • 2 dry red chillies
  • 1 small piece of tamarind
  • 2 tbsp oil for frying
  • Salt to taste
  • Little water for grinding
  • Curry leaves a few
  • 1/4 tsp mustard seeds

How to make Medu Vada

  1. Grind the soaked skinned black gram into fine paste without adding any water, till nice and fluffy.
  2. Add chopped onions, chilli, curry, coriander leaves and black pepper corns. Adjust seasoning by adding salt.
  3. Now heat oil in heavy bottomed vessel. Grease your hands with water take lemon sized ball of batter in hand and make a dent in the middle and drop it carefully in the oil.
  4. Fry in medium hot oil till golden brown and crispy.
  5. For chutney:- For chutney I have sauted skinned black gram, skinned pigeon pea and red chilies till light brown in 1 tbsp of oil. Add a handful of coriander, mint leaves, grated coconut and tamarind. After cooling it grind into a fine paste.
  6. Heat remaining oil and add mustard seeds and curry leaves and pour it over the chutney.

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