Soy-Free Medu Vada
Dive into the delectable world of South Indian flavors with our Soy-Free Medu Vada recipe—a crispy, golden treat that's perfect for breakfast or an afternoon snack. Crafted with urad dal, aromatic curry leaves, ginger, and a hint of black pepper, these vadas boast a rich texture and burst of earthy spices without relying on soy-based ingredients. Enhanced with finely chopped onions and coriander leaves, they're deep-fried to perfection for an irresistible crunch. This easy recipe offers a gluten-free twist by incorporating rice flour into the batter, ensuring it remains light yet satisfyingly crisp. Serve these wholesome delights hot with coconut chutney or sambar for a comforting, authentic dining experience that’s sure to impress. Perfect for soy-free diets and lovers of traditional Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 2 tablespoons Rice flour
- 2 small Green chili
- 1 inch piece Ginger
- 1 teaspoon Black peppercorns
- 10 leaves Curry leaves
- 1 pinch Asafoetida (hing)
- 1 teaspoon Salt
- 0.5 cup Water
- 4 cups Oil for deep frying
- 2 tablespoons Coriander leaves
- 1 medium Onion
Instructions
Rinse the urad dal thoroughly in water and soak it for at least 4 hours, or preferably overnight.
Drain the soaked urad dal and transfer it to a blender or food processor. Add ginger and green chilies.
Grind the dal with very little water. Aim for a smooth and fluffy batter. Add small amounts of water if necessary, but avoid making it runny.
Transfer the batter to a mixing bowl. Add rice flour, black peppercorns, asafoetida, and salt. Mix well.
Finely chop the onion, coriander leaves, and curry leaves. Add them to the batter and combine thoroughly.
Heat oil in a heavy-bottomed pan over medium heat for deep frying.
To shape the vadas, wet your palm with water. Take a small portion of the batter and place it on the damp palm. Slightly flatten the batter, and create a hole in the center with your thumb.
Gently slide the shaped vada into the hot oil. Fry a few at a time without overcrowding the pan. Fry until the vadas are golden brown and crisp.
Using a slotted spoon, drain the fried vadas onto paper towels to remove excess oil.
Serve hot with coconut chutney and sambar as a delightful breakfast or snack.
Nutrition Facts
Calories |
9218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 950.6 g | 1219% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 8.4 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2484 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.
