Tamilnadu Snack Medu Vada With Rasam Recipe by Keshma Raichura
Cooking Instructions 4 hours+40minutes 1 First of all, wash the urad dal and soak it for 3-4 (minimum) hours. Then drain all the water and Grind it till the batter looks fluffy and thick. You can grind in parts and add water as required. Just make sure that not to make the batter very thin.Add all the spices(as mention above)to it and mix. 2 Meanwhile wash the dal and soak it for 10 minutes. Then take it in a pressure cooker, add chopped tomatoes, salt, turmeric and water and let it boil for 3 whistles. 3 Soak the tamarind in hot water. Prepare its pulp and strain it. When the dal is cooked, grind it and add 1 glass of water. Add all the spices and tamarind pulp to it and let it boil for 5 minutes. 4 The rasam should be thin. It should not be thick like sambhar. When the rasam boils, prepare the temper in another pan and add it to the rasam. Boil it again for 5 minutes. The rasam is ready..Prepare the chutney, Grind all the ingredients for the chutney in a mixer grinder as mentioned above. Add tadka And mix it well. 5 Now Before frying the Medu vada, whisk the batter continuously for 1-2 minutes on one side. This will make the batter very flowy and the vada will become soft and mushy. 6 Heat oil in a pan. Now take a tea strainer and pour water on its upside. Wet your fingers and place a large portion of the batter in it. Make a hole in the middle as shown in the photo and place it in the pan for frying. 7 Fry medu vada till they turn golden on both sides. In this way, fry all the vada by wetting the ladle and fingers with water every time. The vada becomes easy in this way. 8 Serve hot the prepared medu vada with rasam and chutney. 1 First of all, wash the urad dal and soak it for 3-4 (minimum) hours. Then drain all the water and Grind it till the batter looks fluffy and thick. You can grind in parts and add water as required. Just make sure that not to make the batter very thin.Add all the spices(as mention above)to it and mix. 1 First of all, wash the urad dal and soak it for 3-4 (minimum) hours. Then drain all the water and Grind it till the batter looks fluffy and thick. You can grind in parts and add water as required. Just make sure that not to make the batter very thin.Add all the spices(as mention above)to it and mix. 2 Meanwhile wash the dal and soak it for 10 minutes. Then take it in a pressure cooker, add chopped tomatoes, salt, turmeric and water and let it boil for 3 whistles. 2 Meanwhile wash the dal and soak it for 10 minutes. Then take it in a pressure cooker, add chopped tomatoes, salt, turmeric and water and let it boil for 3 whistles. 3 Soak the tamarind in hot water. Prepare its pulp and strain it. When the dal is cooked, grind it and add 1 glass of water. Add all the spices and tamarind pulp to it and let it boil for 5 minutes. 3 Soak the tamarind in hot water. Prepare its pulp and strain it. When the dal is cooked, grind it and add 1 glass of water. Add all the spices and tamarind pulp to it and let it boil for 5 minutes. 4 The rasam should be thin. It should not be thick like sambhar. When the rasam boils, prepare the temper in another pan and add it to the rasam. Boil it again for 5 minutes. The rasam is ready..Prepare the chutney, Grind all the ingredients for the chutney in a mixer grinder as mentioned above. Add tadka And mix it well. 4 The rasam should be thin. It should not be thick like sambhar. When the rasam boils, prepare the temper in another pan and add it to the rasam. Boil it again for 5 minutes. The rasam is ready..Prepare the chutney, Grind all the ingredients for the chutney in a mixer grinder as mentioned above. Add tadka And mix it well. 5 Now Before frying the Medu vada, whisk the batter continuously for 1-2 minutes on one side. This will make the batter very flowy and the vada will become soft and mushy. 5 Now Before frying the Medu vada, whisk the batter continuously for 1-2 minutes on one side. This will make the batter very flowy and the vada will become soft and mushy. 6 Heat oil in a pan. Now take a tea strainer and pour water on its upside. Wet your fingers and place a large portion of the batter in it. Make a hole in the middle as shown in the photo and place it in the pan for frying. 6 Heat oil in a pan. Now take a tea strainer and pour water on its upside. Wet your fingers and place a large portion of the batter in it. Make a hole in the middle as shown in the photo and place it in the pan for frying. 7 Fry medu vada till they turn golden on both sides. In this way, fry all the vada by wetting the ladle and fingers with water every time. The vada becomes easy in this way. 7 Fry medu vada till they turn golden on both sides. In this way, fry all the vada by wetting the ladle and fingers with water every time. The vada becomes easy in this way. 8 Serve hot the prepared medu vada with rasam and chutney. 8 Serve hot the prepared medu vada with rasam and chutney. 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