VADA / MEDU VADA

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       Vada is also called as medu vada in south India. Medu means soft, this vada will be so soft and fluffy from inside and crispy from outside so its called as medu vada. Vada is one of my favorite snacks because of its soft, fluffiness. Its made from black gram.  


       Vada /medu vada is rich in protein, also it contain 135 calories. Its very famous dish in south India, served with idly, Pongal, dosa. You can enjoy vada with all kind of side dish like coconut chutney, sambar, mint chutney, tomato chutney. Its go with all type of chutneys. 

      I like all kinds of south Indian dish especially vada with idly else Pongal. Whenever I cook Pongal my husband ask me to cook vada. 

      Vada can also have in different varieties like taiyru vada (curd vada), sambar vada, rasam vada. Kids will love all varieties specially they will love curd vada. It was so tasty and delicious. 

      Making vada is not a rocket science it was so simple recipe. I will post all the step wish picture to understand clearly.

     Vada has crispy, fluffy, soft texture. In Previous days, vada was fried on some special occasion but now it become commen and whenever, wherever you can have vada. Perfection of vada is based on  it golden color and beautiful hole on the center part of vada. Always serve vada warm.   

     Firstly making of vada is based on soaking of black gram (urad dal). Soak urad dal for 2 -3 hours. Grind urad dal in mixer as fine thick paste without adding more amount of water. Constancy of batter should not be watery it should be tight. 

     Add finely chopped onion, green chilli, coriander leaves, pepper, salt, baking soda, asafetida. Mix it nicely with the help of hand. Before adding this ingredient in vada batter crumble the ingredient by hand through this ingredient will release extra more flavor to vada. 




       For extra and super crispy vada you can also add 1 tsp rice flour to it. But here I am not adding rice flour. 

       Heat oil on kadai, here we are going to do deep fry. To check the temperature of oil, just drop small amount of vada batter into the oil, immediately vada will rise up, this is the right temperature to fry the vada. Maintain the temperature of oil, else vada will get burn.

     Beauty of medu vada is based on hole in center part of vada.  

     Before shaping and drop the vada. Wet your hand in water. Through this you will get correct shape of vada and batter will not stick on your hand. 

      After dipping your hand, take small amount of vada batter in your hand and make a hole in the center part by using your thumb finger. Drop the vada into the oil by slightly tilting your finger. 

                                               

      For the better understanding I just posted a small video clip on how to make hole on vada. 


     See how easy it is. Maintain the temperature of oil, it should not be too hot. Flip both the side of vada in medium temperature till it become golden brown color, remove and drain the oil by placing vada on tissue paper. 

                                                     


    Serve it hot and enjoy crispy yummy yummy soft soft vada. 

                                                       


PREPARATION TIME : 3 HOURS

COOKING TIME           : 30 MINUTES

TOTAL TIME                : 3.30 HOURS

INGREDIENTS:

  • Urud dal - 250g
  • Big onion - 1
  • Green chilli - 4
  • Salt as required
  • Coriander leaves - 1/4 cup
  • Pepper - 1tsp
  • Backing soda - 1/2tsp
  • Oil as required.
  • Hing - 2 pinch

METHOD:

  • Soak urud dal for 2-3 hours. Grind it on mixer as a thick fine paste without adding more amount of water. Batter should be tight should not be watery.
  • Mix onion, coriander leaves, pepper, salt, backing powder, green chilli together. Add it on vada batter.
  • Heat the oil on kadai, to check the temperature of oil just drop the small amount of vada batter into the  oil, immediately it will rise up.
  • Dip your hand on water. And take small amount of vada batter and make small hole on center part by using thumb finger,  drop it on oil by slightly tilting your fingers.
  • Roast both the side of vada in medium flame till it become golden brown in color. Maintain the temperature.
  • serve it hot with chutney.


I hope you like this recipe. 

Try it. Let me know about your experience.

TAJ😊

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