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Vada Batter 500g - Suvai

Vada Batter 500g - Suvai

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Medu Vada is a favorite breakfast for many all over India and it is usually made in doughnut-shaped to allow heat in the middle of the Vada batter for even frying on all the sides which make softer inside and crispier outside.

  • Vada Batter 500gm
  • 1 medium Onion or 2-3 shallots, finely chopped
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon crushed Black Peppercorns
  • 5-7 Curry Leaves, finely chopped
  • 1-2 Green Chillies, finely chopped
  • A pinch of Asafoetida (hing), optional
  • 2-3 tablespoons finely chopped Coriander Leaves
  • Oil, for deep frying
  • Salt to taste
How to Make the Vada
  1. Transfer batter into a bowl and beat it using your hand for 1-2 minutes in one direction. This process incorporates air which makes the vada light and fluffy.
  2. Add 1 finely chopped onion, 1 teaspoon cumin seeds, 1/2 teaspoon crushed black peppercorns, 5-7 chopped curry leaves, 1-2 chopped green chillies, a pinch of asafetida (hing), 2-3 tablespoons chopped coriander leaves and salt.
  3. Mix well.
  4. Heat oil in a deep kadai or frying pan over medium flame. Wet your palm with water. 
  5. Take medium lemon sized portion of batter on your palm, press it gently and make thick round shaped vada.
  6. Make a whole in the center using your thumb.
  7. When the oil is medium hot, slowly slide vada in it; add 3-4 vadas at a time. Flip and deep-fry both the sides until they turn light golden brown and crisp.
  8. Drain excess oil and transfer them over kitchen paper on a plate. Repeat the same process for remaining batter. Spongy medu vada is ready to serve with hot Sambar.

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