Medu Vada in Paniyaram Pan

Make medu vada healthier with only a few drops of oil using paniyaram pan (appe pan). It tastes just like the deep fried vadas.

Ways to make medu vada?

Traditionally, urad dal vada is a deep fried dish with urad dal, onion, green chilies and coriander leaves. I tried making urad dal vada healthier by baking. Baked vadas also taste yummy but it is slightly dry compared to the deep fried ones. Paniyaram pan version also works well, the vadas turned out perfect just like the deep fried ones. The only thing I missed in the appe pan version vada is the traditional shape of the vada, a hole in the center of the vada.

Medu Vada Batter:

The important thing to make a perfect medu vada is grinding the batter to the right consistency. If the batter is too thick then the vadas will turn out rubbery. If the batter is too thin then the vada will be absorbing lots of oil and the vadas would turn out oily. Add water one tbsp at a time and grind. Sprinkle water little by little and grind to a smooth and fluffy batter. Take a little amount of batter with your fingers and test out by making a hole in the center of the batter with your thumb. Then add salt, chopped onion, green chilies, coriander leaves and mix well. Then take a little amount of batter at a time with your fingers and make a hole in the center and drop gently in the hot oil and deep fry until golden brown and serve.

How to serve urad dal vada?

Serve urad dal vada with coconut chutney and sambar.

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Medu Vada in Paniyaram Pan

Prep Time

3 hrs 20 mins

Cook Time

5 mins

Total Time

3 hrs 25 mins

 

Make medu vada healthier with only a few drops of oil using paniyaram pan (appe pan). It tastes just like the deep fried vadas.

Course: Snack

Cuisine: Indian

Servings: 6

Author: Antonet Roajer

Ingredients

• 1 cup Urad da
• 0.50 cup Onion Chopped
• 1 no Green Chilies
• 0.25 Cup Coriander Leaves Chopped
• 10 no Curry Leaves
• 1 tsp Salt (to taste)
• 2 tbsp Oil
• 1 pinch Asafoetida (hing)

Instructions

1. Soak urad dal for at least 2 hours and drain the water completely. Grind the urad until it becomes soft and fluffy. Sprinkle water little by little in between and grind it to a right consistency.

2. Add finely chopped onion, green chilies, coriander leaves, curry leaves, hing (asafoetida), salt and mix well.

3. Heat a few drops of oil in each mold in the paniyaram pan.

4. Add batter in each mold until 3/4 full, cover and cook on both the side until the vadas get cooked thoroughly and serve.