Medu vada is a popular South Indian snack that's crispy on the outside and soft on the inside. This instant version offers a quick and easy way to enjoy this delicious treat at home
Combine the rava (semolina) and half of the hot water. Mix well and let it sit for 2-3 minutes to allow the rava to absorb the water.
Add the remaining hot water to the rava mixture and stir thoroughly.
Incorporate the rice flour and corn flour into the mixture, stirring until well combined.
Add the curd (yogurt) to the batter and mix until you achieve a smooth, thick consistency. The batter should be thick enough to coat the back of a spoon.
Add the cumin seeds, whole peppercorns, chopped curry leaves, ginger, and salt to the batter. Mix well to distribute the seasonings evenly.
Heat oil in a deep kadai or frying pan over medium-high heat. The oil should be hot enough that a small drop of batter sizzles and rises to the surface immediately.
To shape the vadas, wet your hands with water and take a small portion of the batter. Make a hole in the center with your thumb to create a doughnut shape.
Carefully slide the shaped vada into the hot oil.Fry the vadas until they turn golden brown on both sides, flipping them once halfway through cooking. This should take about 2-3 minutes per side.
Remove the vadas from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with coconut chutney for a delicious snack experience.
Notes
Serve with coconut chutneyEnsure the oil is at the right temperature before frying. If it's too hot, the vadas will brown quickly but remain uncooked. If it's not hot enough, they'll absorb too much oil.
You can adjust the consistency of the batter by adding a little more water or rice flour if needed.
For a crispier texture, you can add a tablespoon of rice flour to the batter.
Serve the medu vadas immediately for the best taste and texture.
