How to make Rawa Medu Vada -
Yes, you can made medu vada without urad dal – try this recipe, it is so much quicker to make and just as tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa), Yogurt (दही)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Rawa Medu Vada checkout Rawa Appe - SK Khazana, Rawa Dosa-SK Khazana, Rawa Vegetable Pancakes . You can also find more Snacks and Starters recipes like Dal Thepla Italian Thin Crust Pizza Quick Chakli Vanjaram Vepudu
Rawa 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 : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rawa Medu Vada Recipe
Semolina (rawa) 1 1/2 cups
Yogurt 3/4 cup
Salt to taste
Cumin seeds 1 teaspoon
Green chillies chopped 1-2
Fresh coriander leaves chopped 2 tablespoons
Curry leaves chopped 12-14
Black peppercorns crushed to taste
Fresh coconut chopped 2 tablespoons
Oil for greasi to deep fry
Green coconut chutney to serve
Method
Step 1
Take semolina in a large bowl, add yogurt, salt, cumin seeds, green chillies, coriander leaves, curry leaves, crushed black peppercorns and coconut and mix well. Set aside for 10-15 minutes.
Step 2
Heat sufficient oil in a kadai. Grease your palms with oil, take a portion of the mixture in your palm and shape it into a ball. Flatten it slightly and make a hole in the center.
Step 3
Gently slide in medu vadas into hot oil, a few at a time and deep-fry till golden and crisp. Drain on absorbent paper.
Step 4
Arrange them on a serving platter 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.
