Low Sodium Medu Vada
Delight your taste buds with our Low Sodium Medu Vada, a heart-healthy twist on the classic South Indian snack. Made with protein-packed urad dal (black gram) and aromatic spices like cumin, black pepper, and grated ginger, this recipe balances bold flavors without relying on added salt. Fresh herbs such as chopped coriander and green chilies enhance the vada with vibrant, zesty notes, while a touch of rice flour ensures they fry to crispy perfection. These golden, doughnut-shaped lentil fritters are fried to crunchy perfection and pair beautifully with coconut chutney or tangy sambar for a wholesome, low-sodium indulgence. Perfect for breakfast or as a snack, this healthier take on traditional medu vada lets you savor the taste you love while keeping sodium in check. A must-try for those looking for low-sodium Indian recipes!
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Recipe Information
Ingredients
- 1 cup Urad dal (black gram)
- 2 Green chilies, finely chopped
- 2 tablespoons Fresh coriander leaves, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Black pepper, coarsely ground
- 1 teaspoon Cumin seeds
- 1 small Onion, finely chopped
- 1 tablespoon Rice flour
- (adequate quantity) Oil for deep frying
- (as needed) Water
Instructions
Rinse the urad dal thoroughly under running water until the water runs clear. Soak it in enough water for about 3-4 hours.
After soaking, drain the water completely and transfer the urad dal to a large mixing bowl.
Using a wet grinder or a high-speed blender, grind the urad dal with minimal water (add water gradually as needed) to form a smooth and thick batter. The batter should be fluffy and thick enough to hold shape.
Transfer the batter to a mixing bowl and add finely chopped green chilies, coriander leaves, grated ginger, coarsely ground black pepper, cumin seeds, and finely chopped onion.
Mix all the ingredients well. Add rice flour to the batter to help it bind and get a crispy texture. If needed, adjust the batter consistency using a little water to get a thick dropping consistency.
Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil. If it rises steadily to the top, the oil is ready for frying.
Wet your hands and take a small portion of the batter, then using your thumb, make a hole in the center to form a doughnut shape.
Carefully slide the shaped batter into the hot oil. Fry a few vadas at a time without overcrowding the pan.
Fry them until they are golden brown and crispy on both sides, approximately 3-4 minutes each side.
Remove the fried medu vadas onto a kitchen towel to absorb the excess oil.
Serve hot with coconut chutney or sambar. Enjoy your low sodium medu vada!
Nutrition Facts
Calories |
5222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.7 g | 647% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 7.9 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2486 mg | 53% | |
*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.
