A well-liked crispy snack recipe from South India that is also served with idli for breakfast in
the morning.Without urad dal vada or uddina wada, a South Indian breakfast is
incomplete. Along with rice and rasam, medu vada is also offered as the main entrée at
some well-known South Indian restaurants.
Made by grinding urad dal into a batter and then frying the batter in the shape of donuts,
Medu Vada is a soft, delicious delicacy. Medu Vada, which meaning "soft fritter," is derived
from the words "Medu" and "Vada."
The ideal Medu Vada has a soft bread feel within and a crisp outside.Sambar and chutney,
especially getti chutney (a thick chutney that does not flow like water), go well with Medu
Vada. For a breakfast or evening snack, Medu Vada is a crispy treat that goes well with
coffee or tea and a sweet like kesari.
How To Make Medu Vada || Garelu Recipe
Ingredients----------2 teaspoons of rice flour
1 cup of urad dal
1/4 cup of channa dal
2 green chilies
3 tablespoons of dried, chopped coconut
A couple of curry leaves
1 tablespoon of chopped coriander leaves
1 inch of finely chopped ginger
A pinch of hing
Add salt to taste
To fry, use oil.
Insturctions------------
1.Dal should be washed and soaked for two to three hours in around three cups of water.
2.Drain the soaked dal of all the water. Using very little water, grind the urad and channa
dal combined to a smooth paste. Although I used a real grinding stone, you could also use
a wet grinder or even a mixer grinder.
3.Use very little water and make sure the batter is thick. If you don't have the proper
consistency, you won't be able to get the vada shape.
4.Add chopped Onions, ginger, green chili, and coriander to the batter. Mix thoroughly.
5.Stir in 2–3 tsp rice flour. To make it crispy, add rice flour.
6.In a frying pan, heat the oil over medium heat. Take a lemon-sized amount of batter and
wet your palms.
7.Create a hole in the middle and insert it into the heated oil.
8.Don't let your oil become too hot. If not, the vadas wouldn't cook through.Fry it on both
sides until it turns golden brown.
9.Serve medu vada right away with sambar or chutney selections.
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