Suji Medu Vada is a delightful South Indian snack made with semolina and poha, blended into a fine mixture and combined with yogurt, spices, and vegetables. This recipe is perfect for those who want to enjoy crispy and golden medu vadas without the traditional use of urad dal. It's a quick and easy way to prepare a healthy and tasty dish that can be enjoyed with your favorite chutney or sambar.
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Blend the semolina and poha in a blender to make a fine powder.
Add yogurt to the powder and mix well. Cover the mixture and let it sit for 15 minutes.
After 15 minutes, add curry leaves, coriander leaves, green chilies, ginger, salt, and one mashed boiled potato. Mix all the ingredients well.
Add baking soda and chopped onions to the mixture and mix again.
Wet your hands with water, take a small portion of the mixture, and form it into a roll. Press it between your palms to make a hole in the center.
Heat oil in a pan and drop the vadas one by one into the hot oil. Fry until they turn golden brown and crispy.
Ensure the oil is hot enough before frying to achieve crispy vadas.
Wet your hands with water to prevent the mixture from sticking while shaping the vadas.
Serve the medu vadas with coconut chutney or sambar for an authentic South Indian experience.
Can I use any other flour instead of semolina?
Semolina is essential for this recipe as it provides the crispy texture. Substituting it may alter the texture of the vadas.
Can I skip the poha?
Poha helps in binding the mixture and adds softness to the vadas. Skipping it may affect the texture.
What type of oil is best for frying?
You can use any neutral-flavored oil like sunflower or vegetable oil for frying.
Can I make these vadas in advance?
It's best to serve them fresh and hot for the crispy texture, but you can prepare the mixture in advance and fry them when ready to serve.
Can I make these vadas without onions?
Yes, you can skip the onions if you prefer or substitute them with other vegetables like grated carrots or chopped capsicum.
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