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Uddina Vada (Medu Vada)
- Duration: 2 hours + 30 min
- Serves: 4 people
Spice Level: Low
These vadas are easier to make in an appe pan as they get evenly brown and round in the pan, also using the pan ensures lesser oil consumption than deep frying.
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Medu vada, also known as garelu and ulundhu vadai are made of lentils like urad dal or chana dal. These vadas are so popular in South India that they are not only served as breakfast but also as lunch in tiffin centres.
- Urad dal (1 cup)
- Rice flour (chawal ka atta) (2 tbsp)
- Green chilli (hari mirchi), cut in pieces (1)
- Ginger (adrak) (1-inch piece)
- Fresh coconut (nariyal), grated (2 tbsp)
- Coriander leaves (hara dhania), chopped (2 tbsp)
- Curry leaves (kadipatta), chopped (8-10)
- Oil ( for deep frying)
- Salt (to taste)
- Soak urad dal for not more than 2 hours in water.
- Grind the dal to a thick paste along with green chillies and ginger, using little or no water.
- Add rice flour, salt, coconut, coriander leaves and curry leaves to the batter, mix well.
- Heat oil in a kadhai.
- Shape a spoonful of batter with your hands into a small lemon-sized peda (ball).
- Deep fry the vadas on medium flame until golden brown.
- Serve with chutney and sambar.