Bread Medu Vada Recipe | Instant Medu Vada

bread medu vada recipe

Bread Medu Vada Recipe: A quick and easy south Indian medu vada snack made from sandwich bread slices Because there is no soaking or grinding of urad dal, the entire process can be completed in minutes. It makes an excellent evening snack and can also be served for breakfast in the morning with a variety of idlis and spicy chutneys.

Medu vada (Instant Bread) – Medu vada is a Southern Indian snack recipe made with soak ground urad daal. You must plan ahead of time to create this version. The white lentils are soaked overnight before being ground into a fine paste. The batter is then beaten, and the medu vada is formed and fried.

This instant bread Medu vada recipe is simple and quick to make, and it’s a great way to use up leftover bread. You only need a few ingredients that you probably already have in your pantry.

All you need is some leftover bread, yoghurt, and a few basic Indian spices.

It is simple to make, instantaneously and easily. Serve with sambhar or any chutney of your choice.

Medu Vada recipes are extremely popular among many South Indians and are prepared for a variety of reasons and occasions. It is typically made with various types of lentils combined with herbs and spices. However, there are other types of vadas, such as bread medu vada, which is made with bread slices rather than traditional ingredients.

As I previously stated, the traditional medu vada recipe calls for urad dal. But, more importantly, it requires soaking as well as grounding of soaked urad dal, both of which are essential for perfect medu vada. The batter must be of the proper consistency or it will be difficult to shape. Furthermore, while deep frying, it may explode, resulting in a hot oil spill. Having said that, there are some simple recipes that can help you avoid these hassles. Bread medu vada, made with white sandwich slices, is one such simple hack recipe. I like it because it can be made in minutes with no prior preparation. For example, if you have some unexpected guests and want to make something special, instant bread vada is the way to go.

Anyway, here are some more tips and variations for making a perfect crispy, instant medu vada recipe. First and foremost, I strongly advise using sandwich white bread slices made of plain flour. If you use wheat flour or multi-grain flour, you may not be able to shape it or it may dissolve while deep frying. Second, if you find it difficult to shape it, especially with a hole in the middle, you can skip it and shape it like a round disc instead. There is no advantage to shaping like a doughnut. Finally, when deep frying, do not overcrowd the frying pan and leave enough space between each vada. Also, the oil must be heated to a medium temperature so that the vadas cook evenly.

You can also see my other Appetizer & Snacks Recipes Collection, it Includes various Delicious and Crunchy Snack recipes such as Paneer Pakora RecipeFrench Recipes and So on. 

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Bread Medu Vada Recipe Card:

bread medu vada recipe

bread Medu Vada Recipe

Manita
This instant bread Medu vada recipe is simple and quick to make, and it's a great way to use up leftover bread. You only need a few ingredients that you probably already have in your pantry.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine South India
Servings 6 Vada
Calories 182 kcal

Ingredients
  

  • 6  slice bread (white or brown)  (white or brown)
  • 1/4 cup  rava / semolina / suji   (fine)
  • 1/2 cup  rice flour
  • 3/4 cup  curd / yogurt
  • 1 onion  (finely chopped)
  • 1 tsp  ginger paste
  • 1 chilli (finely chopped)
  • few curry leaves   (chopped)
  • 2 tbsp  coriander   (finely chopped)
  • 1 tsp  cumin
  • 1/2 tsp  salt
  • oil  (for frying)

Instructions
 

  • To begin, in a large mixing bowl, break 6 slices of potato into small pieces.
  • Add 1/4 cup rava, 1/2 cup rice flour, 3/4 cup curd
  • Also add 1 onion, 1 teaspoon ginger paste, 1 chilli, a few curry leaves, 2 tablespoons coriander, 1 teaspoon cumin, and 1/2 teaspoon salt
  • Squeeze and thoroughly combine.
  • Combine all of the ingredients in a mixing bowl and stir until a soft dough forms. If the mixture is too dry, add a tsp more curd. If it's still sticky, break another bread slice.
  • Grease your hand with oil and pinch a ball-sized mixture into it.
  • Make a hole in the centre and flatten slightly.
  • Deep fry in hot oil with a medium flame.
  • stir occasionally, until the vada turns golden brown and crisp.
  • Finally, drain the bread medu vada and serve with tomato sauce or chutney.
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Notes:

  • First and foremost, make sure the oil is extremely hot before frying. Otherwise, the vada will absorb the oil.
  • You can also add grated carrot or other vegetables of your choice to make it more nutritious.
  • Furthermore, make sure to break the bread into very small pieces, otherwise it will be difficult to shape the vada.
  • Finally, bread medu vada is delicious when served hot.

FAQ’s

Why is there a hole in Medu vada?

While the masala vada cooks quickly and evenly without a hole, cooking the uddina vada in the same manner results in an undercooked centre. Making the hole allows the hot oil to contact a larger surface area, resulting in less depth for the heat to penetrate in order to cook the content evenly.

How do you keep vada crispy?

How To Keep Vada Crispy For A Long Time

  1. Prepare A Thick Batter. …
  2. Use Corn Flour Or Rice Flour. …
  3. Use Semolina To Get The Right Texture. …
  4. Use Baking Soda. …
  5. Fry The Vadas On A High Flame. …
  6. Deep Fry The Vadas. …
  7. Place The Vadas In A Bowl. …
  8. Do Not Add Vegetables While Making Vadas.

How should cooked vada be stored?

Fry them over medium-high heat until the outside is slightly cooked. Remove immediately and allow to cool completely. Refrigerate in an airtight container or ziplock bags for a few days after completion.

Can we keep vada in the fridge?

If you want to serve the vada in a few hours, soak it, drain it, and store it in an airtight container in the refrigerator. If you soak Dahi vada in yoghurt for an extended period of time (overnight or so), it may leave water, so add yoghurt only when ready to serve (couple of hours before is fine).

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.