We had earlier seen the method for making Medu Vada. And we saw how to make Instant Bread Medu Vada as well. Now we are going to see another Vada which is a variation from the Instant Bread Medu Vada. We will use Onion and Green Chillies which would give the crispness to the outer layer and spiciness to the Vada.
Bread Slices – 4 (white Bread or whole wheat or Multigrain Bread etc)
Rice Flour – 3 tbsp
Yogurt (Curd) – 1/3 cup (smoothen it well before use)
Onion (medium sized) – 1 (finely chopped)
Green Chilli – 2
Grated Carrot – ¼ cup
Grated Ginger – 1 tsp
Curry Leaves – from 1 twig (finely chopped)
Finely chopped Coriander Leaves – 3 tbsp
Asafoetida- 1 pinch
Salt to taste
Oil – for deep frying
Tear the Bread Slices into small pieces. Take them in a mixing bowl. Crumble them with the fingers as much as possible.
Add the Rice Flour, Onion, Green Chillies, Ginger, Carrot, Curry Leaves, Asafoetida and Salt. Mix them well.
Add the Yogurt and knead everything to smooth dough. If the dough is dry, sprinkle little water and knead.
Divide the dough into small or medium sized balls. Flatten each ball between the palms. Keep aside.
Heat the Oil in a deep frying pan. Check the temperature of Oil by dropping a small portion of the batter. If it comes up quickly to top, the Oil is hot enough for frying the Vadas.
Now, slide the Vadas into the hot oil very carefully without splashing or spilling the Oil. Fry the Vadas till it becomes crisp.
When the crust of the Bread turns golden, remove the Vadas with a slotted spoon. Place them on kitchen napkins so that the napkins absorb the excess oil from the Vadas.
Serve the Vadas with Tomato Sauce or Coconut Chutney.