Crispy Proso Millet Medu Vada: A South Indian Delight
5 hours 35 minutes
1149 reads
About Crispy Proso Millet Medu Vada: A South Indian Delight
Craving a crispy, savory, and healthy South Indian breakfast? These Medu Vadas are a delicious twist on a classic, featuring the nutty goodness of proso millet for an extra boost of nutrition.We're talking perfectly crisp exteriors giving way to a wonderfully fluffy interior. This delightful texture comes from a blend of urad dal, rice, proso millet, and aromatic spices, finished with a touch of asafoetida.Serve your hot Medu Vadas with traditional sambar, creamy coconut chutney, or a vibrant mint chutney for a truly authentic and unforgettable meal.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep5 hours 15 minutes
Cook20 minutes
Total5 hours 35 minutes
Ingredients
For Soaking
- 1 cup Gram black, split, white, whole
- 1/8 cup Proso Millet
- 1/2 tsp Rice raw
For Grinding
- 1/4 tsp Cumin seeds
- 1 pinch Asafoetida generous, hing
- 1/4 tsp Peppercorns black, crushed, roughly
- 1.5 tsp Salt or to taste
For the Vada Batter
- 2 Chili Pepper adjust to your spice preference, chopped, green
- 1 tsp Ginger freshly grated
- 2 tsp Coconut freshly grated
- 2 tsp Coriander chopped, finely
For Frying
- Oil for frying
Instructions
- Wash the urad dal, rice, and proso millet together thoroughly.
- Soak the washed ingredients in water for 4-5 hours.
- Drain the water completely from the soaked ingredients.
- Add the cumin seeds, asafoetida, crushed peppercorns, and salt to the drained ingredients.
- Grind the mixture without adding any water until it becomes light and fluffy. This is crucial for achieving soft and crispy vadas.
- Transfer the ground batter to a mixing bowl.
- Add the chopped green chilies, grated ginger, grated coconut, and chopped cilantro to the batter.
- Mix well and adjust the salt according to your taste.
- Heat oil in a frying pan over medium heat. The oil is ready when a small drop of batter sizzles gently.
- Shape small portions of the batter into slightly flattened circles or donut shapes using your hands or a spoon. Wetting your hands will prevent sticking.
- Carefully slide the shaped vadas into the hot oil. Do not overcrowd the pan.
- Fry the vadas until they turn golden brown and crispy, flipping them occasionally for even cooking.
- Remove the crispy vadas from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve the hot proso millet medu vadas immediately with sambar, coconut chutney, or mint chutney.
Recipe Notes
Good To Know
- You can add finely chopped onions to the batter.
- For extra crispiness, ensure you pat the vada dough discs thin and even before frying; slightly wetting your hands with water can help shape them without sticking.
- If you prefer a gluten-free version, double-check that your asafoetida (hing) is pure and not blended with wheat flour, as is common in many commercial brands.
- To add a burst of flavor and color, try folding finely chopped curry leaves and a handful of grated carrots or beets into the dough just before shaping the vadas.
- Leftover vadas can be crumbled and added to yogurt with a tempering of mustard seeds and curry leaves for a quick South Indian-style vada raita snack or side dish.
Expert Tips
- For a richer flavor, consider soaking the lentils for a longer period, even overnight.
- Adjust the amount of chili in the batter to suit your spice preference. Start with less and add more gradually.
- Don't overcrowd the pan when frying the vadas. This will lower the oil temperature and result in soggy vadas.
Storage Instructions
- Store leftover vadas in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Reheat in a toaster oven or air fryer for best results.
Related Posts You May Like
Recipe Nutrition
Calories: 281kcalCarbohydrates: 30gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 8gSugar: 1g
Rajeswari Annamalai
Articles: 100
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so tasty! Thank you.
Absolutely scrumptious! Thanks for the recipe.
Looks so good! Can’t wait to try it.