How to make Medu Vada Premix - SK Khazana -
A simple prep of ground lentil with spices that will save you the time and the efforts for making fresh breakfast or snack!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal) flour, Green chillies (हरी मिर्च )
Cuisine : Indian, South Indian
Course : Snacks and Starters
For more recipes related to Medu Vada Premix - SK Khazana checkout Sindhi Papad-SK Khazana. You can also find more Snacks and Starters recipes like Healthy Cookies Hard Boiled Colored Eggs Khasta Kachori Hush Puppies
Medu Vada Premix - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Medu Vada Premix - SK Khazana Recipe
Split skinless black gram (dhuli urad dal) flour 3 cups
Green chillies 6-8
Curry leaves 12-15
Black peppercorns coarsely crushed 3/4 teaspoon
Asafoetida 3/4 teaspoon
Salt 3 teaspoon
Dry coconut chopped 1/2 cup
Oil for deep-frying
Method
Step 1
Spread green chillies on a microwave safe plate and microwave on high for 5 minutes. Similarly, spread curry leaves on a microwave safe plate and microwave on high for 2-3 minutes.
Step 2
Take split skinless black gram flour in a large bowl, add black peppercorns, asafoetida, salt, dry coconut pieces, microwaved green chillies and curry leaves. Mix well and transfer into an air-tight container. Use up to 15 days.
Step 3
To make medu vada, take 1 cup premix and add ½ cup hot water and mix well. Add ⅛ cup hot water and continue to mix for 2 minutes. Set aside for 5-10 minutes.
Step 4
Heat sufficient oil in a kadai.
Step 5
Dip your fingers in water, take a portion of the mixture and shape into a ball, gently flatten and make a hole in the center and slide into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper.
Step 6
Serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
