Medu Vada is an authentic and traditional South Indian Recipe. It is taken with sambar or chutney. Idli, Vada, Sambar combination is famous. It is consumed as breakfast.
It is also prepared as a snack. It is made as naivedya to Lord Ganesha in festival. It is also offered to Lord Ganesha as “Vada Haara” as serving.
But today I am adding onion to make Masala Medu Vada so it can be consumed for breakfast or as snack.
Urad dhal 2 cups
Rice powder 2-3 tsp
Green chillies 8-10
Onionchopped 1 ½ cups
Ginger paste 1 tsp
Jeera 1 tsp
Pepper 1 tsp
Cooking soda one pinch
Curry leaves 8-10
Coriander leaves 5-6 strands
Salt to taste
Oil for frying
Wash and soak urad dhal for 3-4 hrs.
Grind urad dal without water. You can sprinkle water for grinding about 4-5 tsp. It all depends on the consistency of the batter which gives correct shape to vadas.
Remove grinded urad dal in a bowl.
Add rice powder, cut green chillies, jeera pepper powder, ginger paste, salt, finely chopped onion, curry and coriander leaves and cooking soda. Mix well.
Add 1-2 tsp of water and make batter. Do not add more water as onion in it have moisture. Leave it for 10 mins.
Meanwhile keep oil for frying in high flame.
When oil is hot take a medium lemon size urad dal mixture make a hole in the centre and put for frying.
Fry till golden brown.
Remove and put on a kitchen napkin to drain excess oil.
Now Masala Medu Vada is ready to serve.
You can have with sambar, pudina chutney or any chutney of your choice.
Do not put water while grinding. If grinded mixture is watery it absorbs more oil and vada will not come properly. Once you get to know the consistency it is easier to make vadas. Oil should be hot for frying.