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3/4 cup -
10-12 - small
/shallots (or big
- 1), optional
1 inch piece -
2 tbsp - coriander leaves, chopped
curry leaves, a sprig
3-4 pinches - asafetida
salt as needed
1/4 cup -water.
How to Make Medhu vada
Soak urad dal for 1 hour. Grind with a little water till fluffy.
Chop onions, ginger, green chillies, coriander and curry leaves, and add all these to the batter along with salt and asafoetida.
Mix well and keep aside for some time.
Meanwhile, heat oil in a kadai. Wet your right hand, make a small ball with the batter, use your thumb to make a hole in the middle and drop it in the oil.
Fry on medium flame, turning the vadas, until both sides are crisp and golden brown.
Serve hot with sambar/coconut chutney.
Recipe and Image courtesy: Rak`s Kitchen
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.