Jackfruit Seeds Medu Vadas

Name: How to cook Jackfruit Seeds Medu Vadas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Jackfruit Seeds Medu Vadas

#hp #cookpadindia #lentils #innovative #iftaar These are the same Medu Vadas made with Black Gram Lentils or Urad Daal or Black Lentils or Maash ki Daal but with a twist by me. In this particular version, I have added freshly boiled and cut Jackfruit seeds. Isn't that a perfect combination guys? Well! Yes indeed! Trust me on this, you will love it's flavour and texture both as you dig into these aromatic and fluffy, melt in mouth Vadas. Medu Vadas with by me this Ramadan for Iftaar meals. These spongy and melt in mouth Medu Vadas or Indian Savoury Doughnuts are to die for. These delicious Vadas are a great way to enjoy a weekend Breakfast. Infact it's a lovely option for Breakfast and it's surely a winner hands down.

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

250 gm

Black Lentils or Split Black Gram

150 gm

boiled Jackfruit seeds

large chopped Onion

2-3

finely chopped Green Chillies

1 tsp

grated Ginger

2 sprigs

torn Curry leaves

4-5 tbsp

chopped Coriander Leaves

1 tsp

Cumin Seeds

1 tsp

Salt or to taste

3 cups

Oil for frying or as needed

Cooking instructions

* Step 1

Soak dal for at least 3 to 4 hours. Or better still overnight. I usually do that to maintain the spongy and the super soft texture of these awesome looking Vadas. Never add too much of water while grinding. When the Lentils are soaked well, they doesn't require much water at all. That's the secret to fluffy and spongy Vadas. To this add finely chopped onion.

* Step 2

If the batter is semi thick or watery, the Vadas don't hold shape and even tend to absorb oil. Infact they just get drenched in oil. Now we don't want such type of Medu Vadas. Right folks? So soak the Lentils for a good amount of time and then grind to a smooth and a fluffy batter.

* Step 3

In the meantime boil jackfruit seeds and set aside until use. Grind them along with the black lentils to a smooth paste.

* Step 4

Also add rest of the ingredients to this paste and mix well. Heat oil in a kadai. Take a lemon sized lump of the batter and shape into a Medu Vada making a hole in the centre with your thumb. (Grease your palms a bit with oil or just plain water while shaping them). Slide carefully into the hot oil. Keep the heat to a low as you slide them. Increase it afterwards to a medium high heat to high heat as needed.

* Step 5

Deep fry by changing the sides and keeping a watchful eye on them. They get done very easily and quickly too. Serve them piping hot with any chutney of your choice. I served them at Iftaar with a generous helping of the lip-smacking coconut and roasted gram chutney. Enjoy!