How to make Medu Vada Chaat
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
For more recipes related to Medu Vada Chaat checkout Baked Kachori, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana, Medu Vada Premix - SK Khazana . You can also find more Snacks and Starters recipes like Bacon Wrapped Asparagus Leftover Roti Rice Rolls Olive Sandwich Perfect Omelette
Medu Vada Chaat Recipe Card
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.
Nutrition Info
Calories : 1225 Kcal
Carbohydrates : 130.1 gm
Protein : 57.3 gm
Fat : 52.8 gm
Other : Fiber- 26.5gm
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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.
