Medu Vadas with Fenugreek Greens and Spring Onions

Name: Medu Vadas with Fenugreek Greens and Spring Onions
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 cups Black Gram or Urad Daal; 1 cup chopped Spring Onions; 1 cup chopped Fenugreek Greens or Methi; 1 tsp grated Ginger; 2-3 chopped Green Chillies; 2 sprigs torn Curry Leaves; 1 small bunch chopped Coriander Leaves; 1 tsp Salt or to taste

ZMA @zesty5

#cookpadindia
#iftaar
#Ramadan
#innovative
These are the same Medu Vadas made with Black Gram Lentils or Urad Daal or Maash ki Daal but with a twist by me. In this particular version, I have added freshly chopped Fenugreek Greens or Methi which is available aplenty in the Vegetable markets these days. Apart from chopped Onions and Green Chillies, I have used Fenugreek Greens as well as some of Spring Onions too for a lovely change.
Isn't that a perfect combination guys? Well! Yes indeed! Trust me on this, you will love it's flavour and texture both as you dig into these aromatic and fluffy, melt in mouth Vadas.
Medu Vadas with Fenugreek Greens and Spring Onions by me this Ramadan for Iftaar meals. These spongy and melt in mouth Medu Vadas or Indian Savoury Doughnuts are to die for. These delicious Vadas are a great way to enjoy a weekend Breakfast. Infact it's a lovely option for Breakfast and it's surely a winner hands down.

But they are enjoyed even for Snacking or at Tea-time too by many a people. I have also made them for Iftaar this Ramadan with Fresh Coconut Chutney. Along with the regular ingredients added to the batter, I added chopped Green or Spring Onions. Not only did they look great, they turned out to be extremely delicious and flavourful. They were so fluffy and spongy. Absolutely melt in mouth texture and subtle flavour of Ginger and Spring Onions just lingered on for a long long time after relishing them at Iftaar.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

6-7 servings

2 cupsBlack Gram or Urad Daal
1 cupchopped Spring Onions
1 cupchopped Fenugreek Greens or Methi
1 tspgrated Ginger
2-3chopped Green Chillies
2 sprigstorn Curry Leaves
1small bunch chopped Coriander Leaves
1 tspSalt or to taste

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Steps

35-40 minutes

1

Soak dal for at least 3 to 4 hours. Or better still overnight. I usually do that to maintain the spongy and the super soft texture of these awesome looking Vadas. Never add too much of water while grinding. When the Lentils are soaked well, they doesn't require much water at all. That's the secret to fluffy and spongy Vadas. To this add finely chopped Spring Onions.
2

If the batter is semi thick or watery, the Vadas don't hold shape and even tend to absorb Oil. They just get drenched in Oil. Now we don't want such type of Medu Vadas. Right folks? So soak the Lentils for a good amount of time and then grind to a smooth and a fluffy batter.
3

Also add rest of the ingredients to the batter and mix well. Heat Oil in a kadai. Take a Lemon sized lump of the batter and shape into a Medu Vada making a hole in the centre with your thumb. (Grease your palms a bit with Oil or just plain water while shaping them). Slide carefully into the hot Oil. Keep the heat to a low as you slide them. Increase it afterwards to a medium high heat to high heat as needed.
4

Deep fry by changing the sides and keeping a watchful eye on them. They get done very easily and quickly too. Serve them piping hot with any Chutney of your choice. I served them at Iftaar with a generous helping of the lip-smacking Coleslaw Salad. Enjoy!

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ZMA @zesty5

on April 07, 2023 15:35

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.