How to make Medu Vada Chaat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless black gram (dhuli urad dal), Curry leaves (कड़ी पत्ते )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Medu Vada Chaat checkout Baked Kachori, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana. You can also find more Snacks and Starters recipes like Quick Zatar Pizza Golden Fried Jumbo Prawns Almond and Coffee Cookie Mahi Tikka Achari

Medu Vada Chaat

Medu Vada Chaat Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 2-2.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Medu Vada Chaat Recipe

  • Split skinless black gram (dhuli urad dal) soaked 1 cup

  • Curry leaves 10-12

  • Coconut pieces finely chopped 2 tablespoons

  • Black peppercorns crushed 1 teaspoon

  • Salt to taste

  • Green chillies finely chopped 2-3

  • Oil for deep-frying

  • Yogurt whisked 1 cup

  • Sweet tamarind chutney as required

  • Green chutney as required

  • Red chilli powder as required

  • Roasted cumin powder as required

  • Black salt (kala namak) as required

  • Sev as required

  • Fresh coriander chopped 2 tablespoons

Method

Step 1

Drain and grind black gram with very little water into a thick smooth paste. Roughly chop curry leaves and add to the paste alongwith coconut, crushed peppercorns, salt and green chillies and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Dampen your hands with water, take a small portion of the mixture and slide into hot oil. Repeat this to make more vadas. Deep-fry the vadas till crisp and golden. Drain on absorbent paper and soak the vadas in sufficient water.

Step 4

Squeeze and arrange the vadas on individual serving bowls. Top with yogurt, sweet tamarind chutney, green chutney, chilli powder, cumin powder, black salt, sev and fresh coriander.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.