Tenali Double Horse

Medhu pakoda recipe hotel style

Medhu Vada is a unique and soft deep-fried pakoda recipe made with roasted channa dal powder and rice flour. It is a well-known South Indian snack recipe, especially in Chennai, Tamil Nadu and is frequently offered as an evening snack in hotels. This vada has a soft, porous, and spongy texture which has a crisp texture from the use of roasted channa dal gram flour.

Medhu Vada is mostly found in Indian cuisine. The texture and crispiness of the many varieties of pakoda or bonda vary and they can be made using a variety of veggies or wheat blends. Pattanam pakoda, a dish from Tamil cuisine renowned for its porous and soft appearance, is one such soft and delicious one.

Firstly, the softness of the vada is due to the use of roasted channa dal. If you like to make it softer, you may increase the ratio of roasted channa dal powder with rice flour. Yet, do not skip rice flour as it helps to hold the shape and texture. Additionally, you need to deep fry these with extreme caution. When deep frying, you might need to work in tiny batches. Also, avoid packing the frying pan too full. Lastly, avoid deep-frying these before serving. It may exude oil in addition to becoming wet. The preparation and deep frying of these do not require much time. Because of this, make these right before serving because they are delicious hot.

Here are the instructions for making Medhu Vada:
1. Take a large bowl with 3 tbsp ghee and ½ tsp baking soda. Whisk and mix well.
2. Make sure to beat with your hand until the ghee turns a smooth creamy texture.
3. In a mixer jar take ½ cup roasted gram dal and grind to a fine powder.
4. Transfer the roasted gram dal powder to the same bowl.
5. Also, add ½ cup rice flour and ½ cup besan.
6. Mix well making sure the flour is moist.
7. Further add 1 onion, 2 chilli and 1 inch ginger.
8. Also add 1 tsp chilli powder, 1 tsp cumin, ½ tsp fennel, ½ tsp salt, 2 tbsp mint, 2 tbsp coriander and few curry leaves.
9. Squeeze and mix well making sure everything is well combined.
10. Now add 2 tbsp water and start to mix well. onion releases moisture so add water as required.
11. Mix forming a soft dough.
12. Pinch a ball sized dough and roll uniform.
13. Deep fry in hot oil keeping the flame on medium.
14. Fry until the pakoda turns golden brown and crisp.
15. Finally, enjoy medhu pakoda with coconut chutney

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