South Indian dishes no longer cater only to the taste buds of people in the southern part of the country, but appeal to people all over the subcontinent. Food items such as idli, dosa and sambar are prominent as street food in various parts of the country. One such South Indian dish is Medu Vada, a dish that many people love. If you want to make something new for breakfast, Medu Vada can be a good option. It’s easy to make. Read on to learn how to prepare it.
1 cup Udad Dal
1 tablespoon dry coconut
1 tablespoon rice flour
1 teaspoon finely chopped ginger
1 pinch of Hing
2 chopped green chill
7-8 curry leaves
2 tablespoons chopped coriander leaves
Normal amount of salt and oil
To make Medu Vada, first take urad dal and soak it in water and hold it for at least 3 hours. After the indicated time, drain the water from the lentils and grind them into a paste using a mixer. Keep in mind that instead of making a very thin paste of lentils, keep the paste a bit coarse. Now take the pasta in a bowl and keep it aside. Beat the batter well and continue beating until the batter becomes light.
Then add finely chopped ginger, curry leaves, green coriander leaves, dried coconut, asafoetida, rice flour and salt to taste and mix well. Beat the batter well again. Now take a wok and put oil in it and heat it up. When the oil gets hot, wet your hands and make a ball-sized batter and round it first, then press it flat on the palm and make a hole in the center.
Now put the Medu Vadas in a pan and fry them over medium heat. Fry them until they are golden brown on both sides. When they are crispy, set them aside on a plate. Your Medu Vada is ready. Serve them with sambar or chutney.
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