Jackfruit Seeds Medu Vadas

Name: Jackfruit Seeds Medu Vadas
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 250 gm Black Lentils or Split Black Gram; 150 gm boiled Jackfruit seeds; 1 large chopped Onion; 2-3 finely chopped Green Chillies; 1 tsp grated Ginger; 2 sprigs torn Curry leaves; 4-5 tbsp chopped Coriander Leaves; 1 tsp Cumin Seeds; 1 tsp Salt or to taste; 3 cups Oil for frying or as needed

ZMA @zesty5

#hp
#cookpadindia
#lentils
#innovative
#iftaar
These are the same Medu Vadas made with Black Gram Lentils or Urad Daal or Black Lentils or Maash ki Daal but with a twist by me. In this particular version, I have added freshly boiled and cut Jackfruit seeds.
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 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 and Muharram with Fresh Coconut Chutney. 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 Jackfruit seeds just lingered on for a long long time much after the first bite.

Enjoy Innovative Cooking with Zeen!

ZMA @zesty5

Enjoy Innovative Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

250 gmBlack Lentils or Split Black Gram
150 gmboiled Jackfruit seeds
1large chopped Onion
2-3finely chopped Green Chillies
1 tspgrated Ginger
2 sprigstorn Curry leaves
4-5 tbspchopped Coriander Leaves
1 tspCumin Seeds
1 tspSalt or to taste
3 cupsOil for frying or as needed

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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 onion.

Medu Vadas with Fenugreek Greens and Spring Onions
2

If the batter is semi thick or watery, the Vadas don't hold shape and even tend to absorb oil. Infact 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.

Mini Medu Vadas with Spinach
3

In the meantime boil jackfruit seeds and set aside until use. Grind them along with the black lentils to a smooth paste.

Medu Vadas with tempered Curd
4

Also add rest of the ingredients to this paste 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.

Suji or Semolina Medu Vadas
5

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 coconut and roasted gram chutney. Enjoy!

Fresh Coconut and Fried Gram Chutney

Linked Recipes

Fresh Coconut and Fried Gram Chutney

Medu Vadas with Fenugreek Greens and Spring Onions

Mini Medu Vadas with Spinach

Medu Vadas with tempered Curd

Suji or Semolina Medu Vadas

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Cooksnaps

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ZMA @zesty5

on July 23, 2024 23:05

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.