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!

Sanjeev Kapoor

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

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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 Singhada Parantha with Arbi - SK Khazana Aloo aur Besan ke Cheele Red Curry Pineapple Prawn Skewers Basil Mozzarella And Cherry Tomato Skewers

Medu Vada Premix - SK Khazana

Medu Vada Premix - SK Khazana Recipe Card

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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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MasterChef Sanjeev Kapoor

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.