Medu Vadai Upma (Step by Step Photos)

Name: Medu Vadai Upma (Step by Step Photos)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 6 Medu Vadai; 1 tbsp Ginger (finely chopped); 2 Green Chillies; 1 Onion (medium size); 1/3 tsp Mustard Seeds; 1/2 tsp Bengal Gram Dal; 1 Red Chillies (dry ); 1/2 tbsp Curry Leaves; 1/2 tbsp Coriander; 1-2 tsp Salt (or as per taste); 2 tsp Oil

Neeru Srikanth

Medu Vadai Upma (Step by Step Photos) - Plattershare - Recipes, food stories and food lovers

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About Medu Vadai Upma (Step by Step Photos)

During festivals we cook a lot of dishes and at times we are not sure about the quantity to cook and land up with left overs. So if medu vadai is left out we generally put them in rasam the next day and make it rasam vada.

Here is one more alternative to left over vadais - Vadai Upma. Medu Vadai is crumbled and cooked along with onions, green chili, ginger similar to any regular upmas .

4.50 from 4 votes

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Recipe Time & More

Prep Time5 minutes mins

Cook Time8 minutes mins

Total Time13 minutes mins

Served AsBreakfast Brunch

Recipe TasteSalty

Calories - 92 kcal

Servings - 2

Ingredients

▢ 6 Medu Vadai
▢ 1 tbsp Ginger finely chopped
▢ 2 Green Chillies
▢ 1 Onion medium size
▢ 1/3 tsp Mustard Seeds
▢ 1/2 tsp Bengal Gram Dal
▢ 1 Red Chillies dry
▢ 1/2 tbsp Curry Leaves
▢ 1/2 tbsp Coriander
▢ 1-2 tsp Salt or as per taste
▢ 2 tsp Oil

Instructions

▢
Prepare vadai in a regular way.
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Take the oil out of vadai by pressing it using a tissue paper. You may press very hard as it is fine to break.
▢
Chop the onion,ginger,chili into small pieces.Cut or tear the vadas into pieces and blend them in mixer 2 -3 times. Or you may just crumble using hands. Do not add any water.
▢
Take a pan and add oil. Once the oil is hot, add hing,mustard,Bengal gram dhal, red chili and fry well.
▢
Add Green chili & onion and let it fry for a minute.Add onion, salt, turmeric and let it cook well. Add curry leaves and let it cook for a minute.
▢
Add the crumbled vadai and mix well. Let it cook well for 2 -3 minutes. Garnish with coriander leaves.
▢
Serve hot.

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4.50 from 4 votes

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Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

4 Comments

Pawan Mishra

October 30, 2021 / 10:27 am Log in to Reply

Such a flavorful dish! Can’t wait to taste it.
Pradeep Kiran

July 16, 2020 / 11:36 pm Log in to Reply

What a delicious idea! Thanks for sharing.
Randeep Reehal

February 26, 2020 / 8:44 pm Log in to Reply

I’m thrilled to try this recipe!
Krister HÃ¤ll

October 21, 2019 / 3:11 pm Log in to Reply

This is exactly what I was looking for!