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How to make medu vada extra crispy and crunchy?

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Unveiling the secrets which will give your medu vadas a taste never experienced before:

Whisking | Whipping | Frying


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Medu Vada Recipe:

  • Rice flour (2 tbsp)
  • Green chillies (2-3)
  • Coconut (grated white part) (2-3 tbsp)
  • Curry leaves (8-10 torn)
  • Coriander leaves (finely chopped) (1 tbsp)
  • Ginger (finely chopped) (1 tbsp)
  • Asafoetida (hing) (1/4 tsp)
  • Skinless whole black gram (urad dal) (1 heaping cup soaked for 4-5 hours)
  • Water (1/4 cup + 2 tbsp)
  • Fortune Sunlite Oil for deep frying
  • Salt as per taste
  • Blend soaked dal, green chillies, coconut, 4–5 curry leaves, coriander, ginger, asafoetida and salt without water.
  • Techniques in focus #1: Add rice flour for crispy vadas. 
  • Techniques in focus #2: Add water little by little for the perfect consistency. Adding excess water will result in a runny dough and the vadas won’t be shaped properly. 
  • Blend to a smooth fine paste using as little water as possible. Repeat until you achieve a smooth paste.
  • Remove in a bowl. Check consistency of the batter by dropping one spoonful in a jar of water. If the batter is light, it will float to the top. 
  • Techniques in focus #3: Whisk well for 7–8 mins for light consistency and fluffy vadas. Check consistency again, this time the batter will float to the top.
  • Heat Fortune Sunflower Oil in a kadhai and shape vadas on a moist palm with a hole in the middle.
  • Slowly drop the shaped vadas in the oil. Fry not more than 3 vadas at a time till they are golden brown. 
  • Once done, serve hot with sambar and chutney of your choice.   ce done, serve hot with sambar and chutney of your choice.