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Home >> Fasting Recipes (Vrat ka Khana)

Vrat ka Medu Vada with Coconut Chutney

September 25, 2022 by Drashti & Bela Leave a Comment

Vrat ka Medu Vada with Coconut ChutneyPin
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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.

Vrat ka Medu Vada with Coconut ChutneyPin

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.

Table of Contents
What is Sama Rice?
Health Benefits of Sama Rice (Barnyard Millet)
How to make Vrat ka Medu Vada with Coconut Chutney | Step-by Step Recipe
Tips & Tricks
Recipe Card

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.

Vrat ka Medu Vada with Coconut ChutneyPin
Vrat ka Medu Vada with Coconut ChutneyPin

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.

Vrat ka Medu Vada with Coconut ChutneyPin

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.

Vrat ka Medu Vada with Coconut ChutneyPin
Vrat ka Medu Vada with Coconut ChutneyPin

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.

Vrat ka Medu Vada with Coconut ChutneyPin
Vrat ka Medu Vada with Coconut ChutneyPin

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.

Vrat ka Medu Vada with Coconut ChutneyPin

For coconut chutney

In a mixer jar, combine fresh coconut, green chilli, ginger, sendha namak and coriander leaves. Blend to a coarse paste.

Pin
Vrat ka Medu Vada with Coconut ChutneyPin

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.

Vrat ka Medu Vada with Coconut ChutneyPin
Vrat ka Medu Vada with Coconut ChutneyPin

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

Zero Oil Vrat ki Thali

Vrat ka Dahi Vada

Sama Chawal Pulao 

Sabudana Khichdi

Raw Banana Chivda

Recipe Card

Vrat ka Medu Vada with Coconut ChutneyPin

Vrat ka Medu Vada with Coconut Chutney

Author Name : Drashti Dholakia & Bela Dholakia
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 coconut chutney.

Loved this recipe? Leave a comment below and give us a 5★ rating

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course snacks
Cuisine Indian
Servings 17 vadas
Calories 78 kcal

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.

      Nutrition

      Calories: 78kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 22mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 48IUVitamin C: 6mgCalcium: 8mgIron: 1mg
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      Filed Under: Fasting Recipes (Vrat ka Khana), Janmashtami Recipes, Recipes Tagged With: breakfast, no onion no garlic, vrat recipes

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