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Instant medu vada recipe | medu vada from leftover rice | sambar vada recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 20 minutes
Total Time 50 minutes
Course Breakfast, Meal
Cuisine south indian
Servings 4 servings

Ingredients
 

For medu vada

  • 1 cup left over rice
  • ¼ cup curd
  • ½ cup fine rava
  • ½ cup rice flour
  • 1 boiled and mashed potatoes
  • 1 tsp cumin seeds
  • 2 chopped green chilli
  • 1 tsp grated ginger
  • Salt to taste
  • 1 small size chopped onion
  • Some coriander leaves
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • Oil for frying

For sambar

  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • Pinch of hing
  • 1 tsp chana dal
  • 4-5 methi dana
  • 2 dry red chilli
  • Some curry leaves
  • 1 small size onion slices
  • 1 chopped green chilli
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp sambar powder
  • 2 cup hot water or as required
  • 1 chopped tomatoes
  • ½ cup chopped bottle gourd - lauki pieces
  • 1 drum stick pieces
  • 1 tbsp tamarind pulp
  • 1 tbsp jaggery
  • 1 cup left over dal
  • Some coriander leaves

Instructions

Making Instant Medu Vada

  • In a mixer jar, add 1 cup rice and ¼ cup curd. Do not add anything else and grind it into a paste.
  • Transfer the ground paste into a mixing bowl and add ½ cup rava, ½ cup rice flour, and 1 boiled and mashed potato. Mix well.
  • Add 3-4 tbsp water and make a semi-soft dough for vadas. Cover and let it rest for 15 minutes.
  • After resting, add 1 tsp cumin seeds, 2 chopped green chilies, 1 tsp grated ginger, salt, 1 small chopped onion, some coriander leaves, ¼ tsp baking soda, and some lemon juice. Mix well. The vada mixture is ready.
  • Slightly wet your hands and take a ball-sized portion of the dough. Flatten it with your hands and make a hole in the center.
  • Drop it into hot oil and fry the vadas on a medium flame, stirring occasionally.
  • Fry the vadas until they turn golden brown on both sides. Drain them on a kitchen towel to remove excess oil.
  • Serve the instant medu vada with sambar.

Making Sambar

  • In a pan, heat 2 tbsp oil and add ¼ tsp mustard seeds, a pinch of hing, 1 tsp chana dal, 4-5 methi seeds, 2 dry red chilies, and some curry leaves. Sauté them.
  • Add 1 small sliced onion and sauté it. Then add 1 chopped green chili and 1 tsp ginger-garlic paste. Sauté well.
  • In a bowl, mix ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tbsp sambar masala, and some water to make a masala paste.
  • Add the masala paste to the tempering and sauté until the oil releases from the sides.
  • Add 2 cups of hot water and salt. Mix well and bring it to a boil.
  • Add 1 chopped tomato, ½ cup dudhi pieces, and 1 chopped drumstick. Also, add 1 tbsp tamarind pulp and 1 tbsp jaggery. Mix well and let it boil for 8-9 minutes on low flame until the vegetables are properly cooked.
  • Add 1 cup of leftover dal, mix well, and boil the sambar for 5-7 minutes.
  • Garnish with coriander leaves. The sambar is ready to be served with medu vada.

Notes

  • Grind leftover rice with curd so that the rice easily merges into the medu vada mixture.
  • Rava absorbs water from the vada mixture and gives it a crispy texture.
  • Rice flour provides binding and a crispy texture to the vada.
  • The addition of boiled potatoes makes the vada fluffy and soft.
  • Make a semi-soft vada mixture. Do not make a liquidy mixture.
  • Fry the vada on a medium flame.