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.
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2big potatoes or 3 medium-sized potatoes boiledpeeled and grated
1tablespoongrated ginger
2tablespoonchopped green chillies
8-10curry leaves/kadi patta
1teaspooncumin seeds / jeera
½cupchopped coriander leaves
1tablespoonarrowroot flour
sendha namakor regular salt
½teaspoonoil
For coconut chutney
½cupfresh coconut cut into pieces
¼cupcoriander leaves
2-3green chilliescut into pieces
1small piece of ginger
sendha namak or regular salt
2-3tablespoonswater add as per preferred consistency
For the tempering of coconut chutney
1teaspoonoil
1dry red chillideseeded and cut into pieces
¼teaspooncumin seeds/jeera
4-5curry 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.