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Medu Vada
| Main Ingredients | Split black gram skinless (dhuli urad dal), Curry leaves |
| Cuisine | South Indian |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup split skinless black gram (dhuli urad dal), soaked for 6-8 hours and drained
- 5-6 curry leaves, chopped
- 2 tablespoons chopped fresh coconut
- 1-2 green chillies, finely chopped
- Crushed black peppercorns to taste
- Salt to taste
- Oil for deep-frying
- Coconut chutney for serving
Method
- Blend split skinless black gram along with some water into smooth and thick batter. Transfer in a bowl.
- Add curry leaves, coconut, green chillies, crushed peppercorns and salt and mix well.
- Heat sufficient oil in a kadai.
- Dampen your palms with some water, take a portion on the batter, make a cavity in the center to shape into medu vada and drop in hot oil directly and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Serve hot with coconut chutney.
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