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 A popular food item in Tamil cuisine from South India and Sri Lanka. it is generally eaten as a breakfast or a is made with main ingredients Urad dal( skinned black gram), green chilly and onion.

Medu vada ; 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.

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Medu vada
Medu vada

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2. Ingredients for Medu vada/vora:

  • Urad dal (or skinned black gram) 1 cups
  • Salt or to taste 1 1/4 tsp
  • Water Ice Cold 1/2 cups
  • Oil for deep frying 2 cups
  • spices (skip if making for naivedyam):pepper corn (crushed coarsely) 1/4 tsp
  • green chilies (chopped) 2-3 nos
  • onions (chopped) 4 tbsp
Medu vada
Medu vada

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3. Instructions How to make Medu vada:

Let’s make a Medu vada Batter first :

  • Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
  • Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
  • Sprinkle very little water. Next add salt and start grinding
  • Next scrape off the sides and then grind again.
  • Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly.
  • Again continue to grind to a coarse thick batter.
  • Sprinkle water. Grind again till the batter looks fluffy and white.
  • Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
  • Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
  • If the batter doesn’t float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.
  • If the batter is in right consistency still it is not floating well. Then beat the batter once more.
  • Add crushed pepper, green chilies and onions. Mix everything well.
Medu vada
Medu vada

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4. Lets make medu vada/ Vora:-

  • Heat oil in a deep heavy bottom kadai or pan till hot enough.
  • Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
  • Dip your fingers in water or oil, we need moist fingers.
  • Take small portions of batter. Shape to a ball, slightly flatten with thumb.
  • Dip the thumb in water, make a whole in the center.
  • Drop in the hot oil by gently shaking off the fingers.
  • Or place the ball on a greased sheet. Flatten it slightly and make a whole in the centre.
  • When the oil becomes hot, put on the flame to medium.
  • Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers.
  • Fry medu vada till they turn golden on both sides.
  • Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
  • Serve medu vada with chutney or sambar.
Medu vada
Medu vada

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