Nut-Free Medu Vada
Dive into the crispy, golden delight of Nut-Free Medu Vada, a mouthwatering South Indian snack that's perfect for those with nut allergies. This innovative twist on the classic recipe retains the iconic fluffy and crispy texture while being entirely nut-free, thanks to the combination of split urad dal, rice flour, and a vibrant medley of spices like ginger, green chilies, curry leaves, and asafoetida. With a simple batter shaped into perfect donuts and deep-fried to perfection, these vadas are irresistibly crunchy on the outside and soft on the inside. Ideal for serving with coconut chutney or steaming sambar, Nut-Free Medu Vadas are a must-try for anyone craving a flavorful gluten-free and allergy-friendly appetizer. Prepare this indulgent dish in just 30 minutes of cooking time and enjoy a traditional favorite without compromise!
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Recipe Information
Ingredients
- 200 grams Split Urad Dal (Black Gram Split Lentils)
- 2 tablespoons Rice Flour
- 1 medium Onion, finely chopped
- 2 small Green Chilies, finely chopped
- 1 teaspoon Ginger, grated
- 10 leaves Curry Leaves, finely chopped
- 1 pinch Asafoetida (Hing)
- 1 teaspoon Black Pepper, coarsely crushed
- 1 teaspoon Salt
- 150 milliliters Water
- 500 milliliters Cooking Oil for Deep Frying
Instructions
Rinse the urad dal thoroughly under cold water and soak it in water for at least 1 hour.
Drain the soaked urad dal and grind it into a smooth batter using a grinder, adding a little water at a time. The batter should be thick and fluffy.
Add rice flour to the batter and mix well. The rice flour helps to maintain crispiness.
In a large mixing bowl, combine the batter, chopped onions, green chilies, grated ginger, curry leaves, asafoetida, black pepper, and salt. Mix everything thoroughly until well combined.
Heat oil in a deep frying pan over medium heat.
To shape the Medu Vadas, wet your hand with water, take a small portion of the batter, and make a ball. Flatten the ball slightly and make a hole in the center with your thumb.
Carefully slide the shaped vada into the hot oil. You can use a slotted spoon if required.
Fry the vadas in batches, flipping them occasionally until they are golden brown and crispy on both sides.
Once cooked, use a slotted spoon to remove the vadas from the oil and place them on a paper towel to drain excess oil.
Serve the Nut-Free Medu Vadas hot with coconut chutney or sambar.
Nutrition Facts
Calories |
5114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.3 g | 648% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 5.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2232 mg | 48% | |
*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.
