Medu Vada

Name: Medu Vada
Total time: 1800 s
Yield: 12-15 vada
Cuisine: Indian
Ingredients: 1 cup urad dal; 2 Tbsp Rice flour for crispness (optional); 1/4 cup or 1 small Onion chopped; 2 green chillies chopped; few curry leaves chopped; 1 tsp black pepper crush to coarsely powder; 1 tsp Cumin powder; 1 inch crushed or chopped ginger; As per taste salt; as per needed Water; As required Oil for deep frying

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek17
#urad

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek17
#urad

Saved

Ingredients

25-30 mins

12-15 vada

1 cupurad dal
2 TbspRice flour for crispness (optional)
1/4 cupor 1 small Onion chopped
2green chillies chopped
few curry leaves chopped
1 tspblack pepper crush to coarsely powder
1 tspCumin powder
1 inchcrushed or chopped ginger
As per tastesalt
as per neededWater
As required Oil for deep frying

Saved

Steps

25-30 mins

1

Wash and soak dal in enough water for about 2 to 3 hours.
2

Drain all the water from soaked dal and grind to make smooth paste along with ginger and salt using very little water in a mixer grinder.
To get proper vada shape, the batter must be thick coarsely.
3

Then add chopped onion, chopped curry leaves, chopped green chili, rice flour, black pepper powder, cumin powder in the batter and mix it very well.
4

Heat the oil in Kadai on medium flame.
Wet your palms or plastic sheets (if using) with water. You can also shape vada batter with the help of a plastic sheet.
5

Take a lemon-sized batter, flatten with your thumb, make a hole in the center and slide it into the hot oil. Deep fry on low flame.
6

The vada should float on top of oil. Fry on both sides till it becomes golden brown in color.
7

Immediately serve hot medu vada immediately along with chutneys or sambar.