Medhu Vada is South Indian’s most loved snack or should I say breakfast. Though it is a snack, it mostly accompanies the other breakfast foods – what I mean is that in restaurants, even if you order idli, or dosa, or pongal, a medhu vada is served along with your order.
These vadas closely resemble the doughnut because of the hole in the center. Medhu vadas are crispy on the outside and soft inside, delicious with coconut chutney or sambar or both or just plain.
The ingredients for these vadas are easily available in the kitchen, but the challenge is in the grinding of the batter and creating the hole before frying the them.
The above is a vada where the hole got closed – no worries, the taste is just the same.
Chopped onions, curry leaves, coconut pieces are some of the other ingredients that can be used in the vada batter. I have used only green chillies, ginger, and pepper.
Usually while preparing medhu vadas for festivals like Ganesh Chatuthi or Diwali, onions are not used.
My recipe here is without onions.
I am posting this just before the Ganesh Chaturthi and Diwali festival, so my blog friends can try them out.