Medu vada sambar | South Indian style medu vada

Cooking Time: 1 Hour (need to soak the Split & skinned black gram or Urad dal for at least 9 hrs.)

Medu Vada Ingredients:

Item	Quantity
Split & skinned black gram or Urad dal or Vigna mungo	1 Cup
Freshly chopped coconut (Optional)	3 Tablespoons
Green chili	2 In quantity
Curry leaves	3 Leaves
Salt	As per test
Oil	To deep fry

Chutney Ingredients:

Item	Quantity
Desiccated coconut or fresh coconut	4 Tablespoons
Roasted peanuts	1 Tablespoon
Sugar (optional)	2 Tablespoons
Lemon juice	1 Tablespoon
Green chili	2 In quantity
Ginger paste or raw ginger	1 Tablespoon
Curry leaves	3 Leaves
Salt	As per test

We can check out the Sambar recipe in Batata Vada Sambar blog.

Recipe: 

1. Let's begin with the soaking of Vigna mungo or Urad dal. We need to soak it at least for 9 hours in normal temperature water. After 9 hours, we can see it get increased in size.
2. After 9 hrs. we need to grind it and make the fine paste out of it. While grinding we need to use minimum water as we can. We can add some salt while grinding, but we need to make a very fine paste out of it. 
3. Next, we need to add some chopped coconut, which is totally optional, some chopped green chili, and chopped curry leaves. Curry leaves play a very important role in this recipe. It gave us a very nice fragrance.
4. After adding this ingredient, we need to beat it in a single direction for about 5  to 7 min. Basically, we need to fill some air in the mixture. After 5 min you can see that it become fluffy and slightly white in shade.
5. Let's make a chutney first, earlier we have shared one type of chutney in the Idli chutney post. But, with Medu Vada, different variations of the same chutney is been served. In this chutney, the use of coconut is most important, so the quantity of it gets increased.
6. Take a grinding jar and add desiccated coconut or fresh coconut, we preferred fresh coconut, roasted peanuts, sugar if you like, lemon juice, green chili, ginger paste or raw ginger, curry leaves, and salt as per test. Grind it well, the consistency of the chutney is thin only, but it depends on you also.
7. We are going to deep fry Vada now, so heat up the oil in a pan. Using wet hands we are going to shape the Vada. We know it's difficult, but after making the first Vada only you will become familiar with it. It's the easiest way, just drop the portion of batter from one hand to the other hand and make a hole in the middle using a wet finger. We have shown it in the referral image.
8. Drop it in oil and we need to deep fry it on medium flame only. You will become so happy by watching that magic, how it's going to puff up. We are frying it till it becomes golden brown from both the sides. You can notice that when you are putting the Vada from hand to oil you can see the shape of your fingers, but as soon it puffs up, it will go.😁 Now enjoy your Medu Vada with sambar and chutney. 

Tips:

Curry leaves are the most important part of this recipe so don't forget to add it.

This very delicious Medu Vada contains about 309 calories. It's very tasty, as it's crunchy from outside and spongy from inside.

In the Southern region of India, it's a very popular food item for breakfast and snacks. The coconut and curry leaves' best combination comes into the picture from this recipe. 

South India there is a coastal area, so for them, the coconuts are the basic ingredient within the day to day meal. As we all know its very good for the digestion process and for hair also, we can have it from the recipes like this.

Urad dal or Vigna mungo is contained high quantities of fiber, magnesium, and potassium, which are extremely beneficial for our heart health. 

Also, this dal is high in iron content, which helps to increase the overall energy levels in your body and keeps you active. As we know, iron helps in stimulating the production of red blood cells, which is responsible for carrying oxygen to all your body organs. 

Isn't the Vigna mungo or Urad dal quite a healthy option for breakfast?

In some regions of India, the Dahi Vada is a very popular food item, which gets served with the same Madu Vada with testy curd. This curd contains lots of ingredients, so we will discuss it further.

Till that, let's enjoy the Medu Vada with Sambar and chutney. It is very easy to make and once you have it, you want it, again and again, so try it at home and enjoy it. Don't forget to comment us, your experience with Medu Vada.

Reference images: 

Give shape to the Medu Vada by wet hands: