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Medu Vada

Jun-26-2016
Jaya Rajesh
130 minutes
Prep Time
5 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Medu Vada RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Others
  • Tamil Nadu
  • Blending
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 6

  1. 1 cup skinned black gram washed and soaked for 1 hour
  2. 1 Medium sized onion finely chopped
  3. 2 Green chillies finely chopped
  4. 1/2 tsp Black Pepper corns
  5. 1 spring of curry leaves finely chopped
  6. 2 tbsp of coriander leaves finely chopped
  7. Salt to taste
  8. Water for greasing hands
  9. Oil for frying
  10. For Chutney:
  11. 3 tbsp grated coconut
  12. 2 tbsp Coriander leaves finely chopped
  13. 1 tbsp mint leaves finely chopped
  14. 1 tbsp black skinned gram
  15. 1 tbsp skinned pigeon pea
  16. 2 dry red chillies
  17. 1 small piece of tamarind
  18. 2 tbsp oil for frying
  19. Salt to taste
  20. Little water for grinding
  21. Curry leaves a few
  22. 1/4 tsp mustard seeds

Instructions

  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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