Medu Vada With Coconut Chutney (made by rice flour - no soaking)
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Meduvada Lovers anyone???
Medu vada as all of us know is made of Dhuli udad dal, but we have got you recipe of medu vada made with rice flour.
The texture of this Vada is slightly different, but it is crisp on the outside and soft in the centre, you can serve it with coconut chutney and sambar.
Medu Vada Recipe, Indian crispy doughnut shaped rice fritters. Vada batter is flavoured with onions, chillies, curry leaves, ginger and asafoetida. It is shaped and fried which turn out crispy on the outside and fluffy inside.
Medu vada is a popular South Indian breakfast recipe served along side with idli and sambar. A South Indian breakfast is unfinished without pudina wada or urad dal vada. In some of the popular South Indian restaurant, Medu vada is also served with the main course along with rice and rasam.
Important nutrients for our body is proteins. and urad dal is richest source of proteins and vitamin B. More importantly, urad dal is also beneficial for womens.
Medu Vada tastes best when relished with sambar and chutney – preferably getti chutney (thick chutney which does not flow like water). Medu Vada is a crispy snack that makes a perfect combo to go with a sweet like kesari and coffee/tea for breakfast / evening snack.
Medu Vada is worth the effort & time spent with its taste and beware – it is addictive. Medu Vada with crispy outside and soft inside.
This Medu Vada Recipe carries experience of soul & tummy to the heart .
Ingredients for Medu Vada With Coconut Chutney (made by rice flour - no soaking)
Steps for Medu Vada With Coconut Chutney (made by rice flour - no soaking)
Medu Vada With Coconut Chutney (made by rice flour - no soaking)
Ingredients
1 cup Rice Flour
1 cup Curd
1 cup Water
1 teaspoon Salt
1 Green Chilli
1 teaspoon Curry Leaves
1 tablespoon Oil
Half cup Coconut
2 tablespoon Bengal Gram Lentil
2 Green Chillies
8 to 10 Curry Leaves
Fresh Coriander
Half teaspoon Ginger
Half teaspoon Salt
2 tablespoon Curd
1 tablespoon Oil
1 teaspoon Mustard Seeds
5 to 6 Curry Leaves
Steps
Take a Kadai in which you want to cook the batter, add 1 cup rice flour, 1 cup curd, 1 cup water, 1 tsp salt and mix it with a whisker.
When all the ingredients are mixed well, then cook it on low flame by stirring it for 3 minutes.
You will see that the batter is thicken add 1 green chilli, 1 tsp chopped ginger, some chopped curry leaves, some chopped coriander leaves, mix it well.
Now cook for two minutes on low flame till the mixture turns into a soft dough.
Then add 1 tbsp oil mix it and off the flame.
To prepare the chatni take half cup fresh coconut, 2 tbsp roasted Bengal gram lentil (chana dal), 2 green chillies, 8-10 curry leaves, some fresh coriander leaves, half tsp chopped Ginger, half tsp salt, 2 tbsp curd, grind all these ingredients into a thick paste, add little water if required.
Now for the Tadka of the chutney heat 1 tbsp oil in a round big spoon, off the flame, add 1 tsp mustard seeds, 5-6 curry leaves and pour this hot tadka on the chutney.
Heat oil in a Kadai to deep fry the medu vada.
Take a blob of the batter and place it on your palm, make a round ball, flatten it a little, make a hole in between the round ball. Now deep fry the medu vada on medium flame for 4-5 minutes on each side till golden brown in color.
This rice flour medu wadas will take a little more time to fry, then the urad dal medu wadas.
In the same manner fry all the medu vadas.
Serve it hot with coconut chutney.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips. * Adjust the chilli as per your taste. * This rice medu vada is different from urad dal medu vada, but you will experience a different taste in crispiness of this wadas.
