Bhagar Medu Vada is a crispy, vrat-friendly snack made with barnyard millet, perfect for fasting days. It’s light, flavorful, and pairs well with coconut chutney or yogurt.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
soaked bhagar2cups
boiled potato2cups
curry leaves10sprigs
green chilli (finely chopped)2tbsp
cumin seeds1tsp- salt1tsp
Nutrition (per serving)
Calories
160.0kcal (8%)
Protein
3.0g (6%)
Carbs
32.5g (11.82%)
Sugars
1.0g (2%)
Healthy Fat
1.5g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
How to make Upwas Special Medu Vada
- Step 1
Soak the bhagar for an hour.
- Step 2
Mash the boiled potatoes in a mixing bowl until smooth.
- Step 3
Add salt to water and bring it to a boil.
- Step 4
Add the soaked sago into the boiling water, cover it, and cook it well.
- Step 5
Cool the cooked mixture and transfer it to a bowl.
- Step 6
In the bowl, add mashed potatoes, curry leaves, and cumin seeds, and mix well.
- Step 7
Shape the mixture into small donut-shaped vadas.
- Step 8
Heat oil in a pan and deep-fry the vadas until golden brown and crispy.
- Step 9
Remove the vadas from the oil and place them on a paper towel to drain excess oil.
Nutrition (per serving)
Nutrition (per serving)
Calories
160.0kcal (8%)
Protein
3.0g (6%)
Carbs
32.5g (11.82%)
Sugars
1.0g (2%)
Healthy Fat
1.5g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the bhagar is soaked well to make the mixture easier to bind.
Fry the vadas on medium heat to ensure they cook evenly and become crispy.
Serve hot with coconut chutney or yogurt for the best taste.
FAQS
Can I use any other millet instead of bhagar?
Bhagar is traditionally used for fasting recipes, but you can experiment with other millets if not observing a fast.
How do I ensure the vadas hold their shape while frying?
Make sure the mixture is not too wet. If needed, add a little more mashed potato to bind it better.
Can I bake these vadas instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but they may not be as crispy as fried ones.
What can I serve with these vadas?
They pair well with coconut chutney, yogurt, or even a tangy tamarind chutney.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture a few hours in advance and refrigerate it. Shape and fry the vadas just before serving.
Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia