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  • Writer's pictureDEVANSHI DOSHI

Medu Vada

Author: Jain Recipes Category: Snacks, Dinner&Lunch, Cuisine: Indian

Yields: 4 Serving

Difficulty: Medium

Prep Time: 20 mins

Cook Time: 15 Mins

Total Time: 35 Mins


Split skinless black gram (dhuli urad dal) flour 3 cups

Green chillies 6-8

Curry leaves 12-15

Black peppercorns coarsely crushed 3/4 teaspoon

Asafoetida 3/4 teaspoon

Salt 3 teaspoon

Dry coconut chopped 1/2 cup

Oil for deep-frying


Step 1.Spread green chillies on a 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.

Step 2.Take split skinless black gram flour in a large bowl, add black peppercorns, asafoetida, salt, dry coconut pieces, microwaved green chillies and curry leaves. Mix well and transfer into an air-tight container. Use up to 15 days.

Step 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.

Step 4.Heat sufficient oil in a kadai.

Step 5.Dip your fingers in water, take a portion of the mixture and shape into a ball, gently flatten and make a hole in the center and slide into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper.

Step 6.Serve hot with coconut chutney.


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