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| Main Ingredients | Large onions, Split skinless black grams (dhuli urad dal) |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 4-5 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Medu Vada Onion Rings - SK Khazana
- 2 Large onions cut into round slices and layers separated
- 1 cup Split skinless black grams (dhuli urad dal) soaked for 4 hours
- 1 teaspoon Black peppercorns crushed
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Asafoetida
- 8-10 Curry leaves chopped
- to taste Salt q
- to deep fry Oil
- for coating Refined flour
- to serve Coconut chutney
Method
- Drain and put black gram into a grinder jar and grind to a fine paste. Transfer into a bowl.
- Add crushed black peppercorns, cumin seeds, and asafoetida, curry leaves, and mix well. Add salt and mix again.
- Heat sufficient oil in a kadai. Spread refined flour in a plate.
- Dust the onion rings with flour, coat with the medu vada batter and slide them into hot oil and deep-fry in medium hot oil till golden brown and crisp. Drain on absorbent paper.
- Arrange on a serving platter and serve hot with coconut chutney.
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