Gluten-Free Medu Vada
Crispy, golden, and utterly irresistible, this Gluten-Free Medu Vada recipe offers a delicious twist on the classic South Indian favorite! Made with urad dal and a touch of rice flour for binding, these savory lentil fritters boast the perfect balance of crunch on the outside and soft, fluffy insides. Infused with the bold flavors of finely chopped onions, green chilies, ginger, and aromatic curry leaves, each bite is a burst of spice and texture. The addition of asafoetida and crushed peppercorns enhances the traditional flavors, while the gluten-free preparation ensures it’s suitable for those with dietary restrictions. Deep-fried to perfection and served hot with coconut chutney or sambar, these doughnut-shaped fritters make an ideal snack, appetizer, or breakfast treat. Whether you’re gluten-free or simply a fan of South Indian cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 0.25 cup Rice flour
- 1 medium Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 10 leaves Curry leaves, chopped
- 2 tablespoons Coriander leaves, chopped
- 0.75 teaspoon Salt
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Peppercorns, crushed
- 0.25 cup Water
- 2 cups Oil
Instructions
Rinse the urad dal under cold water several times, then soak it in enough water for at least 3 hours.
Drain the soaked urad dal and blend it into a smooth batter using minimal water. Aim for a fluffy consistency.
Once the batter is ready, transfer it into a mixing bowl. Add rice flour and mix well to thicken the batter slightly and to help bind.
Add finely chopped onions, green chilies, ginger, curry leaves, coriander leaves, salt, asafoetida, and crushed peppercorns to the batter. Mix well to combine all ingredients evenly.
Heat oil in a heavy-bottomed pan over medium heat for deep frying.
Take a small amount of water in a bowl and wet your hands slightly. Scoop up a portion of the batter, make a ball, and then flatten it slightly. Use your thumb to make a hole in the center, resembling a donut shape.
Carefully slide the vada into the hot oil. Fry them in batches, avoiding overcrowding the pan.
Fry the vadas on medium heat until they are golden brown and crispy on both sides, around 5 minutes per batch.
Remove the vadas using a slotted spoon and drain them on paper towels to remove excess oil.
Serve the gluten-free medu vada hot with coconut chutney or sambar.
Nutrition Facts
Calories |
4857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.2 g | 580% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 6.4 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
