Skip to main content

Medu Vada with Coconut chutney

By

 


Hello friends,

      Today I am here to share with you a famous South Indian delicacy "Medu Vada". 'Medu' is a Tamil word for soft, Medu Vade thus literally means 'soft fritter'. Other name for the dish include 'Uddina Vade'(karnataka). Medu Vada or indian doughnut is one of the most traditional food of South India rated high for its ancient past. Medu Vada is a favorite south Indian food which is very commonly prepared at home and it is an indispensable part of everyday cuisin. Vada is mostly disc shape and is usually 5-8cm across. According to 'Vir Sanghvi' the origins of Medu Vada can be traced with some century to the 'Maddhur' town in present day Karnataka. Hope you like the information behind Medu Vada(Indian doughnut). So let's start!

Ingredients:-

1.Urad Dal (husked&spilt black gram)-2cups.

2. Salt-To taste.

3. Oil- As required(for frying Vada).

4. Black pepper corns-1tsp(crushed).

5. Green chilies-4-5(deseeded) can adjust according your taste.

6. Onions- 2(finely chopped).

7. Curry leaves-2 strings or 1/2 cup (chopped).

8. Cumin seeds- 1tsp.

9. Ginger- 2tsp(finely chopped).

10. Coconut-1/3cup(chopped).

Preparation Method:-

Step 1- One day before wash lentils several times and soak in enough water for overnight in room temperature.

Step 2- Next day drain water completely, transfer the lentils to a mixer grinder jar. Sprinkle 4-5 tbsp ice water, salt and start grinding.

Step 3- Next scrape off the sides and then grind again. If needed can add little ice water at this stage.

Step 4- Again continue to grind to a coarse thick batter, ensure grinder doesn't become hot. 

Step 5- Once the batter looks fluffy and white transfer the batter in a bowl. 

Step 6- Aerate the batter by beating it with your clean hand in clockwise direction for 1 minute. Drop a drop small batter ball in bowl full of water. If the ball floats on water means the texture of the batter is perfect. But if not then the batter is now aerated well. If the batter is in right consistency still not floating well,then beat the batter more.

Step 7- Now add crushed black pepper,chopped onion, finely chopped ginger, deseeded green chilies,cumin seeds,curry leaves, chopped coconut and mix everything very well.

Step 8- Place a heavy bottomed pan or kadai on medium flame. Add sufficient oil,wait till oil became hot enough. Drop a small amount of batter to check if the oil is hot. If the batter raises immediately then the oil is hot enough.

Step 9- Now take a banana leaf or greased sheet, wet your hand withawith oil/water(no dripping oil/water) take a small portion of batter make a ball and place it on greased sheet or banana leaf. Flatten slightly and make a hole in the center with your oil or water greased thumb.

Step 10- Again moisten your fingers. Lift the corner part of the sheet or leaf and transfer the Vada on your fingers. Then drop it just by shaking your fingers.

Step 11- Now fry Medu Vada till they turn into golden from both the sides. Can fry them in batches till you use up all the batter.

Step 12- Now it's ready to serve hot with coconut chutney and Sambar.




COCONUT CHUTNEY RECIPE

Ingredients:-

1. Coconut- 2cups(chopped).

2. Fried gram- 4tbsp.

3. Ginger- 2tsp(finely grated).

4. Green chilies- 2-3(chopped)adjust according your taste.

5. Peanut-4-5(dry roasted).

6. Salt-To taste.

7. Cumin seeds- 1tsp.

8. Oil- 2tsp.

9. Dry red chilies- 2broken.

10. Curry leaves- 2spring.

11. Mustard seeds-1/2tsp.

12. Asafoetida- 1pinch.

13. Urad dal-1/4tsp.

Preparation Method:-

Step 1- First in a blender or chutney jar, add chopped coconut,ginger,green chilies,salt,fried gram,cumin seeds,dry roasted peanuts. Blend all ingredients well, scrape the sides. Blend untill getting a smooth paste.

Step 2- Now check salt and spice once get the smooth texture.add if required at this stage. Transfer into a bowl.

Step 3- Next heat a tarka pan(small frying pan) on medium flame. Now add 2tsp of oil, once oil heated well, add mustard seeds, urad dal. Once they will start crackle, next add broken dry red chilies,curry leaves.

Step 4- Once curry leaves turn crisp,add asafoetida and pour this over the coconut chutney.

Step 5- Now it's ready to serve with Medu Vada.

## Thank you for reading my recipe and your support 😊♥️🙏


image credit: source, source

Labels:

Comments

Post a Comment

Last week's top

Jackfruit Biryani

By
  Dear friends,     I hope your new year is going well. Today I am here to share with you a different biryani recipe. This different modification of vegetarian biryani is made with kathal (jackfruit) and is nothing diminutive of delightful. And if you are a health-conscious eater, the kathal biryani can be a unique addition to your acquisition of healthy dishes.     I dedicate this dish to my beloved brother @royalmacro. He loves to eat this biryani a lot. I am also writing this biryani recipe for those who are vegetarian and wish to have biryani.              I always believe that Hyderabad always surprised all food lovers with creative and exotic culinary creations.                 Hyderabadi Kathal Biryani is much more than an explosion of the fragrance. It's a complete meal packed with nutrients, energy, and the decency of fascinating ingredients. Kathal is rich in diet...
Post a Comment
Read more

Rajasthani Shahi Gatta Curry

By
    Dear Friends,                 Today I am here to share a famous vegan version of the 'gatte ki sabzi' recipe of Rajasthan. Before sharing the recipe, let me tell you this curry can also be made using onion and garlic. But, today will share with you the 'Marwari Jains' version. Without using onions, garlic in the recipe. So let's start making Shahi gatte ki sabzi.  Ingredients:- For making Gatta- Gram flour- 3cups. Yogurt- 1cup(whisked). Soda Bicarbonate-1/4tsp. Red chili powder-1tsp. Asafoetida- 1/2tsp. Carom seeds-1/2tsp. Ginger-1/2 inch(grated) Turmeric powder-1tsp. Sunflower oil- 2tbsp. Salt- To taste. For Gatta stuffing:- Cottage Cheese(paneer)- 150g(grated). Green Chilies- 3-4(finely chopped). Khoya(Mawa)-150g(grated). Cashews- 8-10(chopped). Raisins-10-12(whole). Desiccated coconut- 3tbsp Salt- To taste. For the gravy- Yogurt-1cup(whisked). Red chili powder-1tsp. Turmeric powder-1tsp. Mawa(khoya)-1/2cup(grated). Coria...
Post a Comment
Read more

KFC style Crispy Fried chicken

By
  Hello friends,      Today I am going to share with a famous fried chicken recipe which we all love to eat "KFC style Crispy Fried chicken". KFC was founded by "Colonel Harland Sanders". At the age of 40,Sanders was running a service station in Kentucky,where he would also feed hungry travelers. Sanders eventually moved his operation to a restaurant across the street and featured a fried chicken so notable that he was named a Kentucky Colonel in 1935 by Governor Ruby Laffoon. Sanders identified the potential of the restaurant franchising concept,and the first 'Kentucky Fried Chicken" franchise opened in 'Utah' in 1952 at the age of 65. Ingredients:- 1. Chicken-1 whole(cut into 10 pieces). 2 wings,2 thighs,2 legs,2 breasts(each cut into halves to make 4 breast pieces). 2. Corn starch- 3 cups. 3. Cornflakes- 1 cup(crushed).can use more if required. 4. Paprika- 4 tbsp. 5. Buttermilk-1-1/2cup. 6. Ground ginger- 1tbsp. 7. Dried mustard- 1tbsp. 8. White ...
Post a Comment
Read more