Medu vada
Indian
Intermediate
AppetizerMedu Vada & Sambar Soup Shooters: The Perfect Party-Style South Indian Snack
Medu Vada
45 mins
Cooking Time
Intermediate
Difficulty
22
Ingredients
Vegan
Diet
Almost like a party trick, this recipe for crispy medu vada and sambar soup shooters is a bite-sized upgrade to a traditional South Indian favourite pairing. The golden, spongy urad dal fritters (vada) are served alongside mini glasses of hot, spicy, tangy sambar – perfect for festive spreads or party starters.
Ingredients
UNITSIngredients
For the medu vada:
1 cup (200 g)Urad dal (skinless split black gram)
as neededWater (for soaking and grinding)
½ tspCumin seeds
½ tspCrushed black peppercorns
1-2Green chillies, finely chopped
1 inchGinger, finely chopped or grated
7-8Curry leaves, chopped
2 tbspCoriander leaves, chopped (optional)
a pinch Asafoetida (optional)
to tasteSalt
for deep-fryingOil
For the sambar (for about 4 shooter glasses):
½ cupToor dal (split pigeon peas)
1 cup choppedMixed vegetables (carrot, beans, small brinjals, drumstick)
2 tbspTamarind pulp
1-1.5 tbspSambar powder
½ tspTurmeric powder
½ tspMustard seeds
1-2Dry red chillies
10-12 leavesCurry leaves
a pinchAsafoetida
to tasteSalt
as requiredWater (adjust for shooter-glass thickness)