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    Medu Vada

    Uploaded by

    Ashutosh Lande
    This document provides a recipe for Medu Vada, an Indian snack made from black gram. The ingredients include black gram, rice flour, coconut, green chilies, curry leaves, ginger, asafoetida, salt, and water. The black gram is soaked and blended into a paste with the other ingredients, adding rice flour for crispness and water gradually for the proper consistency. The batter is whisked well to achieve a light and fluffy consistency. Small balls of the batter are shaped and deep fried until golden brown. Medu Vada is served hot with sambar and chutney.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Medu Vada

    Uploaded by

    Ashutosh Lande
    22 views2 pages
    This document provides a recipe for Medu Vada, an Indian snack made from black gram. The ingredients include black gram, rice flour, coconut, green chilies, curry leaves, ginger, asafoetida, salt, and water. The black gram is soaked and blended into a paste with the other ingredients, adding rice flour for crispness and water gradually for the proper consistency. The batter is whisked well to achieve a light and fluffy consistency. Small balls of the batter are shaped and deep fried until golden brown. Medu Vada is served hot with sambar and chutney.

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    This document provides a recipe for Medu Vada, an Indian snack made from black gram. The ingredients include black gram, rice flour, coconut, green chilies, curry leaves, ginger, asafoetida, salt, and water. The black gram is soaked and blended into a paste with the other ingredients, adding rice flour for crispness and water gradually for the proper consistency. The batter is whisked well to achieve a light and fluffy consistency. Small balls of the batter are shaped and deep fried until golden brown. Medu Vada is served hot with sambar and chutney.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views2 pages

    Medu Vada

    Uploaded by

    Ashutosh Lande
    This document provides a recipe for Medu Vada, an Indian snack made from black gram. The ingredients include black gram, rice flour, coconut, green chilies, curry leaves, ginger, asafoetida, salt, and water. The black gram is soaked and blended into a paste with the other ingredients, adding rice flour for crispness and water gradually for the proper consistency. The batter is whisked well to achieve a light and fluffy consistency. Small balls of the batter are shaped and deep fried until golden brown. Medu Vada is served hot with sambar and chutney.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Medu Vada

    Ingredients

     Skinless whole black gram (urad dal) 1 heaping cup soaked for 4–5 hrs
     Rice flour 2 tbsp
     Green chillies 2–3
     Coconut 2–3 tbsp grated white part
     Curry leaves 8–10 torn
     Coriander leaves 1 tbsp finely chopped
     Ginger 1 tbsp finely chopped
     Asafoetida (hing) 1/4 tsp
     Salt as per taste
     Water 1/4 cup + 2 tbsp
     Fortune Sunflower Oil for deep frying

    Steps
     Blend soaked dal, green chillies, coconut, 4–5 curry leaves, coriander, ginger, asafoetida and
    salt without water.
     Techniques in focus #1: Add rice flour for crispy vadas.
     Techniques in focus #2: Add water little by little for the perfect consistency. Adding excess
    water will result in a runny dough and the vadas won’t be shaped properly.
     Blend to a smooth fine paste using as little water as possible. Repeat until you achieve a
    smooth paste.
     Remove in a bowl. Check consistency of the batter by dropping one spoonful in a jar of
    water. If the batter is light, it will float to the top.
     Techniques in focus #3: Whisk well for 5–8 mins for light consistency and fluffy vadas.
    Check consistency again, this time the batter will float to the top.
     Heat Fortune Sunflower Oil in a kadhai and shape vadas on a moist palm with a hole in the
    middle.
     Slowly drop the shaped vadas in the oil. Fry not more than 3 vadas at a time till they are
    golden brown.
     Once done, serve hot with sambar and chutney of your choice.

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