How to make Medu Vada -
A very popular South Indian breakfast very commonly made in households. Follow the steps to know the perfect recipe
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Curry leaves (कड़ी पत्ते )
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Medu Vada checkout Venkaya Adai, Rasam Vada, Biscoot Ambode, Dahi Bhalle -SK Khazana . You can also find more Snacks and Starters recipes like Tomato Nacho Chilli Chicken Lollipop Corn Canapes Puri Bhaji Spring Roll
Medu Vada Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Medu Vada Recipe
Split black gram skinless (dhuli urad dal) , soaked for 6-8 hours and drained 1 cup
Curry leaves , chopped 5-6
Fresh coconut , chopped 2 tablespoons
Green chillies , finely chopped 1-2
Crushed black peppercorns to taste
Salt to taste
Oil for deep-frying
Coconut chutney to serve
Method
Step 1
Put split skinless black gram in a grinder jar, add some water and grind into a smooth and thick batter. Transfer into a bowl.
Step 2
Add curry leaves, coconut, green chillies, crushed peppercorns and salt and mix well.
Step 3
Heat sufficient oil in a kadai.
Step 4
Dampen your palms with some water, take a portion on the batter, make a hole in the center, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Make more medu vadas similarly.
Step 5
Arrange them on a serving plate and 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.
