Hare Krishna Medu Vada are crispy lentil fritters with a soft interior, often served with coconut chutney. These vadas are perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Medu Vada are crispy lentil fritters with a soft interior. Prepared with love and devotion, these medu vadas are a beloved addition to any meal among devotees.
Serving Suggestions
Hare Krishna Medu Vada can be enjoyed in various delightful ways:
- With Coconut Chutney: Serve with coconut chutney for a traditional taste.
- With Sambar: Pair with sambar for a complete South Indian meal.
- As a Snack: Perfect for tea-time or as an appetizer.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 12 vadas. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The medu vadas can be enjoyed for up to two days.
PrintMedu Vada Recipe
Hare Krishna Medu Vada are delightful and flavorful fritters, inspired by the principles of bhakti yoga. These vadas combine simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 vadas 1x
- Category: Appetizers & Street Food
- Method: Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup urad dal (split black gram)
- 2 green chilies, finely chopped
- 1-inch ginger piece, grated
- A few curry leaves, chopped
- 1 tsp black peppercorns, coarsely crushed
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for deep frying
Instructions
Prepare Batter:
- Soak Urad Dal:
- Rinse the urad dal thoroughly and soak it in water for about 4-5 hours or overnight.
- Grind Batter:
- Drain the soaked dal and grind it to a smooth thick batter using minimal water. The batter should be fluffy.
- Add Spices:
- Mix in the chopped green chilies, grated ginger, curry leaves, crushed black peppercorns, asafoetida, and salt into the batter. Beat the batter well to incorporate air; this helps make the vadas fluffy.
Shape Vadas:
- Shape Vadas:
- Wet your hands and take small portions of batter. Shape each portion into a round ball and then flatten slightly. Make a hole in the center with your thumb (like a doughnut).
Fry Vadas:
- Heat Oil:
- Heat oil in a deep frying pan over medium heat.
- Fry Vadas:
- Once the oil is hot enough (test by dropping a small bit of batter; it should sizzle and rise up), carefully slide in the shaped vadas. Fry them until they are golden brown and crispy on both sides.
- Drain Excess Oil:
- Remove the fried vadas with a slotted spoon and place them on paper towels to drain excess oil.
Serve:
- Serve Hot:
- Serve hot with coconut chutney or sambar.
Notes
- Variation: Add finely chopped coriander leaves for extra flavor.
- Storage: Store any leftover vadas in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 vada
- Calories: 70 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg