Many people like to eat medu vada, chutney and sambar for breakfast. Many try to make the crispy outside and soft inside vada at home, but often the vada ends up oily or doesn’t have the desired texture. Sometimes it remains raw inside. However, one simple thing readily available in the kitchen can completely change the taste and texture of your Medu Vada. Just a small tip makes the vada perfectly crispy on the outside and soft on the inside. If you also want to make soft inside and crispy medu vada at home in a very easy way then follow this simple recipe.
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First of all, soak Udid Dal in water for 4 to 5 hours. After that, drain the water completely and cut the dal into fine pieces. Use less water while sowing dal. Beat it well for a few minutes to make the dough light and fluffy. Now add rice flour, chillies, ginger, curry leaves and salt to it and make a mixture. Heat oil in a pan. Apply a little water on your hand and shape a loaf and make a hole in the middle. After this, leave it in the vada oil. Fry the bread on low flame till it turns golden. If fried on high heat, the vada will turn red quickly on the outside but may remain raw on the inside. Serve hot medu vada with coconut chutney and sambar.
Note– To make medu vada more crispy, mix a little rice flour with the urad dal flour. The rice flour gives the bread a nice crispy texture on the outside, while keeping it soft on the inside.
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