Medu Vada | मेदु वडा | | Ready to Eat | Premix | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

MEDU VADA

Ingredients

3 cups split skinless black gram (urad dal) flour
6-8 green chillies
10-12 curry leaves
¾ tsp coarsely crushed black peppercorns
¾ tsp asafoetida (hing)
3 tsps salt
½ cup chopped dry coconut
Oil for deep frying

Method

1. Spread green chillies microwave safe plate and microwave on high for 5 minutes. Similarly, spread curry leaves on a microwave safe plate and microwave on high for 2-3 minutes.
2. Take split skinless black gram flour in a large bowl, add black peppercorns, asafoetida, salt, dry coconut pieces, dried green chillies and dried curry leaves. Mix well and transfer into an air tight container. Use up to 15 days.
3. To make medu vada, take 1 cup premix and add ½ cup hot water and mix well. Add ⅛ cup hot water and continue to mix for 2 minutes. Set aside for 5-10 minutes.
4. Heat sufficient oil in a kadai.
5. Dip your palms in water and shape into a ball, flatten and make a hole in the centre and drop into the hot oil. Deep fry till golden brown and crisp. Drain on an absorvent paper.
6. Serve hot with coconut chutney.

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Cuisine - South Indian

Course - starter

Dish - starter