AN ISO 22000 : 2005 CERTIFIED COMPANY
Meduvada
Recipe
(1) Add 400 ml water into Gajanand Meduvada mix and mix it properly to avoid lumps. (You can add crushed green chili, black pepper powder and curry leaves to make it tastier)
(2) Keep the mixture aside for 15 minutes. Whip the mixture well before frying.
(3) Take oil in a deep fryer. (4) Take small quantity of batter on a wet palm, flatten it and make a hole in the center with your finger (Like a donut). (5) Slowly put the vada in hot oil and fry it at medium temperature till it becomes golden brown.
(6) Serve hot
vadas with sambhar (made with Gajanand Sambhar Masala) and
coconut chutney.
Note: The temperature of oil is very important while frying.
