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Home Chicken Garlic Sauce With Skinless Chicken

Medhu Vada Recipe

Ingredients

How to make it

  • Wash and soak dal and rice together in plenty of water for about 6-7 hours. Drain and grind it into a smooth paste. You should be able to feel the fine grainy texture when you rub a little paste between your fingers. The batter should also be thick enough to shape the Vadas. Add all ingredients and beat well. Beating incorporates air and makes the Vadas fluffy. Heat oil, wet palm and take an idli sized lump. Make a hole in the middle with thumb. Slip gently into hot oil, repeat for more. Deep fry the vadas on medium heat. Remove when they turn golden brown and drain them on paper. Serve with Sambhar.

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The Cook

sufia JP, INDIA

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