All Related Information and Guidelines for Preparing Meduvada

There are several dishes which can be suitable to eat at only a particular point in the day. In case of south Indian dishes, it is very much necessary. One such dish is meduvada. This particular dish, as the name suggests is a famous breakfast dish in South India and nowadays these have become popular dish for most of the North Indians too. This kind of southern cuisine provides a good balance diet which includes-

Meduvada Recipe

97 calories of energy.
8.5-9.0 grams of carbohydrates.
3.0-3.6 grams of protein.
1.5-2.0 grams of fiber.

This delicious mouthwatering dish is generally served with certain kind of dip. These dip may include either hot sambar or green chutney or coconut chutney or garlic chutney or even with curd (dahi) as dahi vada.

Ingredients to cook

• 500 grams of black gram dal.
• Water for the paste.
• Oil for greasing and frying.
• Finely chopped onions as needed.
• 2-4 finely grinded chillies.
• Small piece of chopped and grinded ginger.
• 1/3 coconut pieces.
• Coriander leaves.
• Curry leaves.
• 1 teaspoon of crushed peppercorns (black).
• Small amount of cumin seeds.

Additional cooking ideas

• If making this dish while fasting, then using onion is not advisable.
• Batter so formed should not be fried after grinding, otherwise it might taste bad after final cooking.
• 2-3 spoons of rice flour can also be added to add different taste to the dish.
• It is advisable to first shape the vada on plastic sheets and then to place them in the oil pan for the deep frying.
• Salt should always be added in while grinding the batter.
• Sprinkling ice cold water on the batter would help in good shaping.
• The daal should not be soaked in water for less than 4 hours. This might avoid over frying of vada.
• Medium flame is best while frying the vada.
• Use of asafoetida (hing) adds a different taste as well as it keeps the stomach away from any gastric issues.

Thus, these cooking tips might be very much helpful and used in meduvada recipe.

History related to the dish

The name of the dish ' meduvada' comes from a small town named Maddur in Karnataka. Although it is said, it has originated from this particular town but it has actually originated from a small restaurant in Mumbai. Thus, being famous as a South Indian dish, its origin is from outside South India.

Interesting fact

This has always been an interesting thing for people that why vada has this big hole in between. This answer to this is because it increases the surface area and thus, can be cooked be fried easily. Although many people have different ideas about the fact but this is considered as one of the relevant reasons.

Overall cooking time needed for the dish is 1 hour 40 minutes, where 20 minutes is needed for frying and 1 hour 20 minutes for preparation. Thus, meduvada is considered both an evening snack and heavy breakfast dish. It is suggested that if you have high cholesterol try and avoid this dish.