We had earlier seen the method for making Medu Vada. Now we are going to see another Medu Vada with a twist that does not require any soaking and grinding. Its main ingredient is Bread and it is a very easy and quick to make dish. In taste, it tastes just like any other vada. It can also go well with Idlis, Dosas etc. It can also be served as an evening snack with a cup of tea or coffee.
Bread Slices – 6
Rice Flour – ½ cup
Semolina (Rava) – ¼ cup
Yogurt (Curd) – ½ to ¾ cup (smoothen it well before use)
Onion – 1 (chopped)
Green Chilli – 2 to 3
Curry Leaves – from 1 twig
Coriander Leaves – 2 tbsp
Grated Ginger – 1 tsp
Salto to taste
Oil – for deep frying
Tear the Bread Slices into small pieces. Take the pieces into a mixer jar. Crush it for 20 to 30 seconds to a coarse texture like Semolina.
Transfer this in a mixing bowl. Add Rice Flour, Semolina, Yogurt, Chopped Onion, Green Chillies, Curry Leaves, Coriander Leaves, Grated Ginger and Salt.
Mix all these ingredients and make soft dough. If the dough is dry, add little more Yogurt and make smooth dough.
Heat enough Oil in a Kadai for deep frying. Grease your palms. Take lemon sized dough in the palm and roll into a ball with both the palms. Press the ball lightly to make it into a thick flat shaped round.
Slide it into the Hot Oil carefully without making the Oil to splash.
Fry on medium flame till it turns golden brown on both the sides and become crisp. Transfer to a tissue paper so that excess Oil from the Vada is absorbed by the tissue.
Serve hot with Coconut Chutney or Tiffin Sambar (Restaurant Style)