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Crispy Medu Vada

Best combo for sweet pongal and one of the common dish found across all the south Indian festival is Medu vada. The only problem faced in making the vada is the round shaped and getting the hole…


  • Urid Dal- 1 cup (without skin)
  • Rava -1/2 tsp
  • Onions    – 1 nos (finely chopped)
  • Green Chillies – 1-2 (finely chopped)
  • Coriander Leaves – 1 tbsp (finely chopped)
  • Ginger – ¼ tsp (crushed)
  • Pepper crushed a pinch
  • Salt to taste
  • Water

For Making the Batter

  1. Soak the dal not more than a hour. In between change the water.
  2. Drain the water from the dal completely.
  3. Grind the dal in a grinder. Incase if your using mixer grinder don’t forget to cool the mixie using ice cubes in between to avoid overheating.
  4. Sprinkle little amount of water as and when required.
  5. Do not add too much of water, it might spoil the consistency of the batter and the vada will suck oil.  Just sprinkling will do.
  6. To check the consistency add the batter to cup of water if its like a froathy ball then the batter is ready.

Once the batter is ready, add rava, onions, ginger, pepper, coriander leaves, curry leaves, chillies and required salt and mix well.

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  1. Heat the oil in kadai in a medium flame.
  2. Making the shape:
    1.  Take a polythene sheet slightly grease it with oil. Wet your hand, and then make a small ball and pat it on the milk cover, Now make a hole at the middle and carefully transfer it into the kadai.
    2. Another way is keep a vessel filled with water near the stove, to wet your hands now and then and take ball of batter with four fingers make a small hole at the middle using your thumb and transfer it to the kadai. After each vada wet your hands, so that the batter flows down to the kadai easily.

3. Fry the vadas in medium flame, turn it over to the other side. When its golden brown on both the sides and take it out.

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