Medhu Vada

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It’s been three weeks we were doing the Blogging Marathon #32 (BM) hosted by Srivalli. This series of BM consists of posting recipes from A-Z, and I am really enjoying each and every dish prepared by all fellow bloggers. It’s a great adventure and I am quite excited since the day it started. So coming to our next alphabet “M” , I was again in dilemma and couldn’t decide what to make. I thought to make masala rava dosa in street food category. Even I prepared it with onion but not satisfied with the clicks and husband also keep teasing me if it is masala rava dosa, where is the masala . He was asking for the potato masala that was missing in my dosa. So I gave up and started thinking for another dish. Finally after a lot of search, I ended on Medhu Vada.

Medhu vada is popular South Indian Snack , typically most enjoyed as a street food. The combination of these crispy vadas along with chutney gives a heavenly taste. It could be served in breakfast , with sambhar as lunch / dinner or as an evening snack

This is my entry for alphabet “M” under street food . So let’s start the recipe . Yum
Recipe Source : Veg recipes of India

Ingredients:
2 cup urad dal/split black gram
3 cup water
1 onion, finely chopped
2 green chillies , chopped
1 tablespoon ginger , grated
1/4 cup curry leaves , chopped
1/4 cup coriander leaves, chopped
salt to taste
1 teaspoon red chilly powder
1/2 teaspoon cumin seeds
Vegetable oil for frying

Method:
Wash and soak urad dal in 3 cup or in enough water for 2- 4 hours .

Grind the soaked dal in to smooth batter . Add the remaining ingredients except oil . Mix well.

Heat oil in a wok .Take an aluminum foil and apply some water on it and on your hand.Take some vada batter on the foil and make a hole in center with your finger.Now gently transfer this vada on your hand and then to the hot oil (do it carefully).

Fry the vadas on low to medium heat till golden from both sides. Drain on paper towel. Repeat the same procedure with remaining batter.

Serve hot with Peanut , Coconut or Tomato Chutney.


Serve-4. Cooking time -30 minutes

Note: Grind the dal carefully and if batter seems runny add little rice flour in it.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Best regards,

Sapana Behl

Related Recipes:

Snake gourd /Chichinda Dry Curry
Eggless French Yule Log
Jalebi
Rava Upma

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