Medu Vada
Medu Vada is a popular South Indian snack made with urad dal (black gram lentils). It is a high protein dish that is also gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with a dairy allergy should avoid this dish. This recipe uses less oil compared to traditional medhu vada recipes, making it a healthier option.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
46 kcal
Protein
3 g
Carbs
7 g
Fat
1 g
Fiber
2 g
Ingredients
Split Urad Dal (Raw)
1 small cup (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Grated Ginger
1 tsp (3g)
Asafoetida
0.25 tsp (1.25g)
Common salt
0.25 tsp (1.25g)
Olive Oil
2 tsp (10g)
Instructions
Cooking Steps
Rinse the urad dal in water and soak it in enough water for 3-4 hours.
Drain the water and grind the dal in a mixer grinder or wet grinder to a smooth batter.
Add a little water if needed to grind the dal smoothly.
Transfer the batter to a large mixing bowl.
Add chopped onions, green chili, grated ginger, asafoetida, and salt. Mix well.
Heat a non-stick tawa or griddle over medium heat.
Grease the vada maker with a few drops of oil.
Take a small portion of the batter and add it to the vada maker.
Press the vada maker over the hot tawa or griddle and make a small circle.
Using a small spoon or your finger, make a hole in the center of the vada.
Cook the vada for 2-3 minutes on each side, until golden brown.
Repeat the same process with the remaining batter.
Serve hot.