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We hope you got insight from reading it, now let’s go back to medu vada recipe. To cook medu vada you only need 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Medu vada:
- Take 1 cups urad dal
- Get 1/4 th cup chana dal
- Prepare 2 tsp rice flour
- Prepare 2 Green chilles
- Provide 3 tbsp dry chopped coconut
- Get few Curry leaves
- Get 1 tbsp coriander leaves, chopped
- Provide Pinch hing
- Prepare to taste Salt
- Provide 1 inch ginger, finely chopped)
- Use As required Oil to fry
Instructions to make Medu vada:
- Drain all the water from the soaked dal. grind urad dal and chana dal together to smooth paste using very little water. I have used authentic grinding stone, but a wet grinder or even a mixer grinder can be used.
- The batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape. - Add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
- Add 2-3 tsp of rice flour. rice flour is added to make it crispy. - Add a pinch of hing to make it more digestible.
- Heat the oil in a frying pan on medium flame. wet your palms and take a lemon size batter. - make a hole in the center and slide it into the hot oil.
- The vada should float on top of the oil. - make sure your oil is not too hot. otherwise, the vadas would not cook evenly.
- Fry on both sides till it becomes golden brown in colour. - serve medu vada immediately with chutneys
Medu vadas are uncomplicated to make. Thats amma making the medu vada 🙂. My Notes: Wet ur hands now and then before making balls to Tags: medu vada,ulundu vadai recipe,ulundu vada,medhu vadai recipe,ulundu vadai tips,ulundu. Medu vada is an Indian snack that is visually similar to a doughnut, consisting of a deep-fried batter It is believed that medu vada was invented in the city of Maddur, located in the region that is today. Learn to make traditional south indian medu vada and enjoy it dipped in sambar for your breakfast.
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