bread medu vada recipe | instant medu vada with leftover bread slices (2024)

FAQs

Why is my medu vada not soft? ›

Firstly do not let the mixer-grinder or the batter heat up while grinding. Warm or hot batter makes hard medu vada. Sometimes they may even taste bitter. So always use ice cold water to grind the lentils.

The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste.

The trick is to soak your lentils for the perfect amount of time - 6 hours - for the ultimate light and fluffy batter. Over-soaked lentils = greasy vadas. Under-soaked lentils = hard vadas. Also make sure you aerate the batter well!

I especially like serving the crispy, fluffy medu vada or garelu the traditional way: dunked in hot sambar with coconut chutney by the side. This popular, satisfying meal that is also called sambar vada with coconut chutney is very famous all over India.

Pop in the vadas only once the oil is sufficiently hot. You can always drop a tiny portion of the mixture first to see if it starts becoming crisp immediately. If you add the vadas to the oil too early, there's a good chance they will absorb excess oil - thus becoming heavy and soggy.

If the batter is too thick and not fluffy then medu vadai turns harder. You can sprinkle little water mix well then shape and fry it to get perfect crispy vadas.

These vadas are made up of black grams which are rich in protein, however it is difficult for your body to break down this protein into simpler forms. Therefore, it takes a toll on digestion and causes health problems. Also, since these vadas are deep fried in oil, it increases their calorie count to 334 per plate.

So, medu vada literally means soft fritter.

Although medu vada is made from pulses which are a good source of protein, it is prepared by deep frying in oil. This makes it an unhealthy snack for frequent eating. It is recommended to eat it in moderation, to avoid weight gain, increase in cholesterol levels and other health complications.

The urad dal has to be ground into a fairly stiff paste, to enable it to be shaped into the desired doughnut shape before it is placed in the hot oil. When the uncooked vada touches the hot oil, the outer surface is quickly cooked and becomes less impermeable to the hot oil.

Why did my vada burst? ›

- Any bits of urad dal in the batter leads vada to burst in oil. - Ensure the rice flour is well incorporated in the batter. Any lumpy dry bits of flour left in the batter results vada to burst. - Over aerated batter is another cause.

There are two reasons why your dal tastes bitter. The first reason lays in the saponin content of the legumes. Dietary saponins are not toxic but they can give an unpleasant taste to your food.

Since Medu vada is thicker in size, a hole in the center increases the surface area exposed to frying oil considerably and ensure even cooking even at the center.

Sabudana vada is another variety of vada popular in Maharashtra, made from pearl sago. Thavala vada, a vada made with different types of lentils. Keerai vada (spinach vada) is made with spinach-type leaf vegetables along with lentils. Batata vada (potato vada).

No, this recipe is not good for diabetics, heart and weight loss. This vada is deep fried. Any food that is deep fried is not suitable for healthy living. Your fat levels increase as deep frying increases oil absorption.

Stiff/tough/hard bhallas. The batter needs more water or baking powder. After you've added the initial water, add an extra 1 tbsp of water. Add an extra 1/4 tsp baking powder to soften.

Heat oil to around 170°C (338°F) for deep frying the Vadas. If the oil is too hot, it will brown quickly but remain uncooked from the inside. Don't Overcrowd the Kadai: Avoid overcrowding the kadai when frying to maintain an even cooking temperature, ensuring the Vadas remain soft.

firstly, soaking the vada in hot water helps to reduce oil and also makes vada soft and juicy. also, if you have enough time, then soak the vada in curd for at least 2 hours before serving.