This original Tarla Dalal recipe can be viewed for free

Medu Vada ( Mumbai Roadside Recipe)


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This south indian delicacy has become an integral part of mumbai’s street food. No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambhar. The idli-vada combination is a favourite for breakfast!

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Preparation Time: 
Cooking Time: 
Makes 4 plates
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Ingredients

1 cup urad dal (split black lentils)
5 to 6 black peppercorns (kalimirch)
8 to 10 curry leaves (kadi patta)
1 tsp roughly chopped ginger (adrak)
1 tsp finely chopped green chillies
salt to taste
oil for deep-frying

For Serving
 coconut chutney
green garlic (lehsun) chutney
sambhar

Method
  1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
  2. Drain, add the peppercorns, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
  3. Add the green chillies and salt, mix well and keep aside.
  4. Wet your fingers, take some batter and make a hole in the centre using your thumb (as shown in the diagram given below).
  5. Slip the vada gently into the hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides.
  6. Repeat with the remaining batter to make 7 more medu vadas. Drain on absorbent paper.
  7. Place 2 vadas on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
  8. Repeat with the remaining ingredients to make 3 more plates.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
2 reviews received for Medu Vada ( Mumbai Roadside Recipe)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Mahesh Kumar, June 08, 2012

Mmmhh!!

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Reviewed June 08, 2012 by Mahesh Kumar

Mmmhh!!

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Reviewed December 08, 2010 by Leena_Dhoot

Its quite a challenge for a novice to make medu vadas but i managed to do a decent job thanks to this wonderful recipe! Its soft, scrumptious and really delicious!

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