Instant Medu Vada
by Tarla Dalal
instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images.
The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada |
Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas.
This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful.
Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside.
Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.
Instant Medu Vada recipe - How to make Instant Medu Vada
Preparation Time: Cooking Time: Total Time:
Makes 10 vadas
For Instant Medu Vada
1 cup cooked rice (chawal)
1/4 cup semolina (rava / sooji)
1/4 cup curd (dahi)
1 tsp grated ginger (adrak)
1 tsp finely chopped green chillies
1/4 cup finely chopped onions
1/2 tbsp finely chopped curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
1/2 tsp fruit salt
salt and to taste
1/4 cup rice flour (chawal ka atta)
oil for frying
For instant medu vada
- For instant medu vada
- To make {span class="bold1"}instant medu vada{/span}, in a mixer jar add cooked rice and curd.
- Blend it well until smooth paste and transfer into a deep bowl.
- Add semolina, ginger, green chillies, onions, curry leaves, coriander, fruit salt, pepper powder, salt and rice flour.
- Mix well to form a dough. Grease your hand with water and take some batter.
- Flatten it slightly and make a hole in the centre. Repeat step to make remaining medu vadas.
- Heat oil in a deep pan, deep 3 to 4 medu vadas at a time on a medium flame until golden brown and crisp.
- Drain on an absorbent paper.
- Repeat steps to make remaining medu vadas.
- Serve the {span class="bold1"}instant medu vadas{/span} hot with coconut chutney and sambhar.
instant medu vada video
like instant medu vada recipe
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Instant medu vada recipe | leftover rice medu vada | instant rava medu vada | then do try other south Indian recipes also:
- instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam |
- instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa |
what is instant medu vada made of?
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Instant medu vada recipe | leftover rice medu vada | instant rava medu vada | is made using easily available ingredients in India: 1 cup cooked rice, ¼ cup semolina, ¼ cup dahi, 1 tsp grate ginger, 1 tsp finely chopped green chillies, ¼ cup finely chopped onion, ½ tbsp finely chopped curry leaves, 2 tbsp finely chopped coriander, Salt and pepper to taste, ½ tsp baking soda and Oil for frying. See the below image of list of ingredients for instant medu vada.
how to make medu vada mixture
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To make instant medu vada, in a mixer jar add 1 cup cooked rice (chawal).
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Add ¼ cup dahi.
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Blend it well.
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Transfer into a deep bowl.
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Add ¼ cup semolina (rava / sooji).
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Add 1 tsp grated ginger (adrak).
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Add 1 tsp finely chopped green chillies.
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Add ¼ cup finely chopped onions.
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Add ½ tbsp finely chopped curry leaves (kadi patta).
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Add 2 tbsp chopped coriander (dhania).
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Add ½ tsp fruit salt.
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Add freshly ground black pepper (kalimirch) to taste.
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Add salt to taste.
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Add rice flour (chawal ka atta).
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Mix well to form a dough.
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Grease your hand with water and take some batter.
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Flatten it slightly.
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Make a hole in the centre.
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Repeat step to make remaining medu vadas.
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Heat oil in a deep pan, deep 3 to 4 medu vadas at a time on a medium flame until golden brown and crisp.
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Drain on an absorbent paper.
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Serve the instant medu vadas hot with coconut chutney and sambhar.
tips to make instant medu vada
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You can use any cooked rice like basmati, kolam etc.
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Rice flour is added for the binding in the mixture.
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Deep fry the vadas on medium flame so that they get evenly cooked from inside.
| Energy | 73 cal |
| Protein | 5 g |
| Carbohydrates | 12.5 g |
| Fiber | 2.5 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0 mg |
| Folic Acid | 27.7 mcg |
| Calcium | 32.3 mg |
| Iron | 0.8 mg |
| Magnesium | 27.3 mg |
| Phosphorus | 80.8 mg |
| Sodium | 8.4 mg |
| Potassium | 168 mg |
| Zinc | 0.6 mg |
The recipe was delightful enjoyed very much -thanks!
Hii mam.. i tried this recipe ..but my vadas were not very soft.pls tell reason why
Medu vada... the best south indian snack. So crispy outer covering and soft from inside. The chillies, curry leaves, peppercorns gives a nice aroma and flavour to the vadas.. Serve it hot.. with dipped in sambhar. This is a must try recipe.