Medu Vada with Sambar OR Sambar-Vada
Medu Vada with Sambar OR Sambar-Vada

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, medu vada with sambar or sambar-vada. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Medu vada recipe with step by step photos - Crispy, fluffy and delicious vada that goes very well with coconut chutney or sambar. Mom made this for brunch and I happily captured the pics. We had medu vada with the sambar and coconut chutney.

Medu Vada with Sambar OR Sambar-Vada is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Medu Vada with Sambar OR Sambar-Vada is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have medu vada with sambar or sambar-vada using 18 ingredients and 27 steps. Here is how you can achieve it.

The ingredients needed to make Medu Vada with Sambar OR Sambar-Vada:
  1. Make ready 1.5 Cups White Urad Daal
  2. Get 1 Tsp/as per taste Salt
  3. Make ready 4 Green Chilies (Finely Chopped)
  4. Make ready 2 Cup Cooking oil for deep frying
  5. Prepare 2 Cup Arhar/Toor Daal
  6. Prepare 5 Medium to Large Tomatoes (Chopped)
  7. Get 2 Medium Onions (Sliced)
  8. Make ready 2 Tsp Turmeric Powder
  9. Make ready 2 Tsp Red Chilli Powder
  10. Get 2 Tsp Mustard Seeds
  11. Make ready 1/2 Tsp and Asafoetida
  12. Make ready 1 Tbsp Dhania/Coriander Powder
  13. Get 2 Tbsp Tamarind Paste
  14. Prepare 4 Tbsp Sambar Masala (I use MTR Brand)
  15. Prepare 2 Dry Red Chilies (Broken into halves)
  16. Get 10-12 Curry Leaves
  17. Make ready 1 Handful Coriander Leaves (Chopped)
  18. Get 1 Inch piece Jaggery

It is usually made in a doughnut shape, with a crispy exterior and soft interior. Using this vada, you can make sambar vada and rasam vada. (recipes mentioned below). How to make medu vada batter? Wash the whole skinless urad dal under running cold water till water runs clear.

Steps to make Medu Vada with Sambar OR Sambar-Vada:
  1. Method to prepare the Vadas:
  2. Soak the Urad Daal for at least 2 hours. - Drain the water completely.
  3. Grind it with just 2-3 tablespoons of water in a Blender or Food Processor.
  4. Cover tightly & Let it ferment overnight or 8-10 hours.
  5. Note: During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.
  6. Note: If you are in a hurry & do not want to wait until the batter ferments, then add 1/4 teaspoon of baking powder to the batter. Whisk vigorously for 5-6 minutes. - Then follow the same steps as above. I personally prefer a well fermented batter because it tastes much better.
  7. Add salt & green chilies.
  8. Beat the batter vigorously for 2-3 minutes. - It should be light & fluffy.
  9. Take a tiny blob of the batter & drop it in a small bowl of water to taste. If the batter sinks, beat more. If it floats immediately, you are good to go.
  10. Heat 2 Cups oil in a large wok for deep frying.
  11. Keep a medium bowl of water on the side. - Wet your hands lightly.
  12. Take a lemon size blob of the batter in your right hand.
  13. Then transfer it to your left wet palm.
  14. Dip your right index finger in the water & make a hole in the middle of the blob.
  15. Now wet your right hand & transfer the blob to your right hand.
  16. Slide it gently into the hot oil. - Repeat.
  17. Tip: Fry the Vadas in batches. 5-6 per batch depending upon the size of the wok. Turn them a few times until the vadas are crisp & golden.
  18. Enjoy hot dunked in Sambar & Coconut Chutney on the side.
  19. Method to prepare the Sambar:
  20. Wash the Arhar/Toovar Daal until the water runs clear. - Pressure cook on high for 6 minutes with 8 cups of water, Salt, Turmeric Powder, Red Chilli Powder, Jaggery, Sliced Onions & Chopped Tomatoes.
  21. Let the pressure release on it’s own. - Blend the Daal with the back of a ladle.
  22. Heat 2 Tablespoons oil in a small frying pan. - Tip in the Mustard Seeds on low heat followed by the Dry Red Chillies & Asafoetida.
  23. Add the Sambar Masala, Dhania Powder & the Curry Leaves. Stir.
  24. Pour it on top of the cooked Daal. - Let it simmer on low heat covered for about 10 minutes or until well blended, stirring occasionally. - Adjust seasoning.
  25. Add the Coriander Leaves.
  26. Serve hot with Vada/Idli/Dosa/Steamed Rice.
  27. P.S. I don’t like veggies in my Sambar. You may add Potato, Carrot, Eggplant, Cauliflower etc., if you wish to.

Then soak in enough water for at. Medu Vada or Sambar Vada is a fried, doughnut shaped south Indian delicacy made from Urad Dal. It tastes heavenly when eaten after dipping in sambar and accompanied by chutney. Medu is a Kannada word that means 'soft' and Vada means 'fritter'. Idli, dosa, medu vada (pronounced may-doo vuh- daa) and sambar rank up there with butter chicken and tandoori chicken on the popularity charts.

So that’s going to wrap it up with this special food medu vada with sambar or sambar-vada recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!