Instant Bread Medu Vada Recipe

Instant Bread Medu Vada is quick recipe to make South Indian Medu Vada using bread slices and semolina. The traditional medu vada used urad dal as main ingredient which is fermented. However, this recipe does not require the long procedure and instead can be made instant. Medu vada are traditional snack or main course dish fritters shaped like donuts. You can eat this with coconut or green chutney and sambar or ketchup. Do try this recipe today.

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INGREDIENTS:

2 cups bread crumbs (about 5-6 bread slices)

1/4 cup rice flour

1/4 cup semolina (fine sooji)

1/4 cup curd (yoghurt)

1/2 cup chopped vegetables (onion, cabbage and capsicum) (optional)

1 tsp cumin seeds

2 tsp ginger chillies paste

1 tbsp chopped coriander leaves

10-12 curry leaves broken by hands

1 tbsp oil

Salt to taste

1/8 to 1/4 cup water

Oil for frying and greasing

SERVES: Makes 8 Medu Vada

PREPARATION TIME: 5 Min

COOKING TIME: 10 Min

TOTAL TIME: 15 Min

* 1 CUP = 237 ML

METHOD:

1. In a mixing bowl mix bread crumbs, rice flour, semolina (fine sooji), curd (yoghurt), chopped vegetables, cumin seeds, ginger chillies paste, chopped coriander leaves, curry leaves, 1 tbsp oil, and Salt to taste.

2. Using 1/8 to 1/4 cup water knead a soft dough. Allow it to rest for 10 min.

3. Mix the dough well and if it feels stiff add 1/8 cup water and make it soft.

4. Using greased hands roll a small dough ball it to a small flat tikki shape and then using a finger make a hole in middle to make medu vada.

5. Prepare all medu vada in same way.

6. Heat oil for frying and put a small dough piece in it. If it comes up immediately oil is right temperature. Lower the flame.

7. Fry medu vada in batches of 4 on low-med flame.

8. Turn medu vada intermittently and fry till golden in colour.

9. Take out medu vada on paper napkin.

10. Fry remaining medu vada in same way.

11. Serve medu vada hot with coconut or green chutney and sambhar or ketchup.

TIPS:

1. You can grind the bread slices in mixer grinder to make bread crumbs.

2. You may also add 1-2 pinch baking soda in dough. It makes vada fluffy and soft.

3. Instead of making medu vada shape you can also make flat tikki or round ball shapes.

4. Keep flame low-med while frying medu vada so that it cooks well from inside. If we keep flame high it will turn golden from outside fast and remain uncooked inside.

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