Everybody loves South Indian food, and the medu vada – sambhar combo or medu vada – coconut chutney combo is an all-time favorite. But did you know that you may now eat these delectable Medu Vada along with coconut chutney during fasting or vrat? This vrat ka medu vada is made with sama chawal or vrat ke chawal and potatoes, as well as a few other ingredients, and is served with vrat special coconut chutney.
After sharing the recipes for vrat ka dahi vada and farali pattice, we thought let us add something from the South Indian cuisine to our vrat recipes collection.
We have shared a few recipes using sama rice like sama chawal pulao, sama ke chawal ki kheer, and vrat ka dhokla.
What is Sama Rice?
Sama rice is also referred to as barnyard millet in English.
It is called as Samo rice, Samak rice, Mordhan, Vrat ka Chawal, Vari Cha Tandul, Bhagar or Kodri, Jungle rice in regional languages.
Sama rice is a gluten-free, fiber-rich, and nutritious little, round, cream-colored grain that is smaller than a rice grain and somewhat larger than sooji (semolina).
Health Benefits of Sama Rice (Barnyard Millet)
Barnyard millet is a good source of highly digested protein while being the least calorie dense of all cereals.
It is a good source of dietary fiber, having a good balance of soluble and insoluble portions. Barnyard millet has a low carbohydrate content that is slowly digested, making it a low glycemic index food.
The barnyard millet, like all millets, is gluten-free. It is an appropriate food for individuals who are gluten intolerant (those with celiac disease) or who want to pursue a gluten-free lifestyle that excludes wheat, barley, and rye-based foods.
How to make Vrat ka Medu Vada with Coconut Chutney | Step-by Step Recipe
For Medu Vada
To cook sama rice
Wash sama ke chawal thoroughly. Drain excess water and take the washed sama rice in pressure cooker along with 2 cups of water and salt.
Pressure cook for 2 whistles. Once the pressure settles, open the lid of the cooker and take the cooked sama rice to a plate.
To make vada
Steam cook 2 big-sized potatoes. Cook on high flame for 1 whistle, then reduce the flame and let it cook for 10-12 minutes. Once cooled, peel and grate them.
While the sama rice is still hot, add grated boiled potato, ginger, green chilies, curry leaves, jeera, sendha namak, and chopped coriander leaves. Mix everything well and knead to make it smooth.
By the time you knead the mixture, it would have cooled down a bit. Then add arrowroot flour and combine to make a smooth dough. In the end, add ½ teaspoon oil and knead so it doesn’t stick more. It is ok if you are not able to make a dough from the mixture, just make sure everything is combined well and you can easily make balls out of the mixture.
Grease hands with oil and make medium-sized balls from the mixture. You can prepare about 15-17 balls from this quantity.
With greased hands, flatten vadas between your palms, and then make a hole in the center. Make all the medu vadas and keep them aside.
Heat oil on a medium flame for frying the vadas. Once oil is hot, reduce the flame to low and add vadas and let it fry for 1-2 minutes. Then flip gently and fry from the other side. Fry till it turns light brown.
NOTE: Fry the medu vadas on low-medium flame. Keep adjusting the flame between low and medium while frying. If you will fry on high flame, there are chances that medu vadas might crack.
Remove medu vadas on a plate lined with absorbent paper. Fry the vadas in batches. Serve hot with coconut chutney.
For coconut chutney
In a mixer jar, combine fresh coconut, green chilli, ginger, sendha namak and coriander leaves. Blend to a coarse paste.
Now add water gradually and blend to a fine paste. Add water as per the desired consistency.
In a small pan, heat oil and add dry red chilli, jeera and curry leaves. Pour the tempering over the chutney. Serve with vrat medu vadas.
Tips & Tricks
- Do not add more water while cooking sama rice, else the rice will turn sticky, and then it will be difficult to shape medu vadas.
- We have added 1 tablespoon of arrowroot flour for the crispy texture of vadas. But if you feel your medu vada mixture has moisture, then you can add a little more arrowroot flour.
- Fry the medu vadas on low-medium flame. Keep adjusting the flame between low and medium while frying. If you will fry on high flame, there are chances that medu vadas might crack.
- After adding medu vadas in oil for frying, let it cook on one side for 1-2 minutes, then flip.
- We have added green chilli pieces and grated ginger. But you can also add ginger-chilli paste.
More Vrat Recipes
Recipe Card
Vrat ka Medu Vada with Coconut Chutney
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Ingredients (1 cup = 240 ml)
For Medu Vada
To cook sama rice
- 1 cup sama rice/ barnyarnd millet
- 2 cup water
- sendha namak or regular salt
To make vada
- 2 big potatoes or 3 medium-sized potatoes boiled peeled and grated
- 1 tablespoon grated ginger
- 2 tablespoon chopped green chillies
- 8-10 curry leaves/kadi patta
- 1 teaspoon cumin seeds / jeera
- ½ cup chopped coriander leaves
- 1 tablespoon arrowroot flour
- sendha namak or regular salt
- ½ teaspoon oil
For coconut chutney
- ½ cup fresh coconut cut into pieces
- ¼ cup coriander leaves
- 2-3 green chillies cut into pieces
- 1 small piece of ginger
- sendha namak or regular salt
- 2-3 tablespoons water add as per preferred consistency
For the tempering of coconut chutney
- 1 teaspoon oil
- 1 dry red chilli deseeded and cut into pieces
- ¼ teaspoon cumin seeds/jeera
- 4-5 curry leaves/kadi patta
Instructions
For Medu Vada
To cook sama rice
- Wash sama ke chawal thoroughly. Drain excess water and take the washed sama rice in pressure cooker along with 2 cups of water and salt.
- Pressure cook for 2 whistles. Once the pressure settles, open the lid of the cooker and take the cooked sama rice to a plate.
To make vada
- Steam cook 2 big-sized potatoes. Cook on high flame for 1 whistle, then reduce the flame and let it cook for 10-12 minutes. Once cooled, peel and grate them.
- While the sama rice is still hot, add grated boiled potato, ginger, green chillies, curry leaves, jeera, sendha namak, and chopped coriander leaves. Mix everything well and knead to make it smooth.
- By the time you knead the mixture, it would have cooled down a bit. Then add arrowroot flour and combine to make a smooth dough. In the end, add ½ teaspoon oil and knead so it doesn’t stick more. It is ok if you are not able to make a dough from the mixture, just make sure everything is combined well and you can easily make balls out of the mixture.
- Grease hands with oil and make medium-sized balls from the mixture. You can prepare about 15-17 balls from this quantity.
- With greased hands, flatten vadas between your palms, and then make a hole in the center. Make all the medu vadas and keep them aside.
- Heat oil on a medium flame for frying the vadas. Once oil is hot, reduce the flame to low and add vadas and let it fry for 1-2 minutes. Then flip gently and fry from the other side. Fry till it turns light brown.
- NOTE: Fry the medu vadas on low-medium flame. Keep adjusting the flame between low and medium while frying. If you will fry on high flame, there are chances that medu vadas might crack.
- Remove medu vadas on a plate lined with absorbent paper.
- Fry the vadas in batches.
- Serve hot with coconut chutney.
For coconut chutney
- In a mixer jar, combine fresh coconut, green chilli, ginger, sendha namak and coriander leaves. Blend to a coarse paste.
- Now add water gradually and blend to a fine paste. Add water as per the desired consistency.
- In a small pan, heat oil and add dry red chilli, jeera and curry leaves. Pour the tempering over the chutney. Serve with vrat medu vadas.
Video
Notes
- Do not add more water while cooking sama rice, else the rice will turn sticky and then it will be difficult to make medu vadas.
- We have added 1 tablespoon of arrowroot flour for the crispy texture of vadas. But if you feel your medu vada mixture has moisture, then you can add a little more arrowroot flour.
- Fry the medu vadas on low-medium flame. Keep adjusting the flame between low and medium while frying. If you will fry on high flame, there are chances that medu vadas might crack.
- After adding medu vadas in oil for frying, let it cook on one side for 1-2 minutes, then flip.
- We have added green chili pieces and grated ginger. But you can also add the ginger-chili paste.
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