A plate of steaming hot medu vadas, served with some spicy sambar and cold chutney, is a comfort food like no other. Breakfast, lunch or dinner, at any time of the day, a plate of medu vada is satisfying. This South Indian meal is a gift to the culinary world and foodies all over the globe. Crispy vadas with a soft texture on the inside provide a unique combination that delights young and old alike.
Medu Vada is made using Urad Dal which has multiple health benefits. Urad dal, the main ingredient in medu vada, is rich in fibre which is known to improve digestion. It helps in maintaining sugar and glucose levels, making your diabetes much more manageable. It also provides protein, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous. It is naturally low in fat, practically free of saturated fat, and because it is plant-based food, it is cholesterol-free as well. While medu vada is deep-fried, these benefits of urad dal ensure that it is one of the healthier fried food snacks. Use unpolished Tata Sampann Urad Dal to get these health benefits from your homemade medu vada.
- Wash and soak Tata Sampann Urad Dal in fresh water for about 1 hour.
- Drain and grind to a smooth and spongy batter.
- Add Tata Salt, asafetida and mix well.
- Wash and mince the green chilies, ginger, curry leaves and mix into the batter.
- Heat oil in a kadai.
- Wet the palm, take some batter and flatten to a round shape. Make a hole in the centre with your thumb and slowly slide the batter into the hot oil.
- This batter should yield 25-30 medium sized vadas.
- Deep fry on both the sides till crisp and light golden brown.
- Drain well on an absorbent towel and serve hot with sambar and/or chutney.
If you are planning to make sambar to accompany the medu vada, opt for Tata Sampann Sambar Masala which provides an authentic sambar spice blend, crafted by celebrity chef Sanjeev Kapoor.
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