{"id":36004,"date":"2021-07-18T02:43:00","date_gmt":"2021-07-18T02:43:00","guid":{"rendered":"http:\/\/jaimirahulkrutipatel.com\/blogs\/?p=36004"},"modified":"2021-07-21T22:39:04","modified_gmt":"2021-07-21T22:39:04","slug":"toothsome-cilantro-medu-vada-made-by-jaimi","status":"publish","type":"post","link":"http:\/\/jaimirahulkrutipatel.com\/blogs\/?p=36004","title":{"rendered":"Toothsome Cilantro Medu Vada Made by Jaimi!!!"},"content":{"rendered":"

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Medu Vada is a South Indian fritter made from urad dal or black lentil with everyday spices.\u00a0 Medu Vada is a deep fried donut shaped fritter that’s crispy on the outside and soft on the inside.\u00a0 They are eaten with warm sambhar and delicious chutneys.\u00a0 It can be enjoyed in the morning as a breakfast or as a lunch.\u00a0 If you are craving for a snack, one of the best Indian snacks or breakfast options is medu vada.\u00a0 It is easy to prepare the best and tastiest medu vada at home without having to do too much.\u00a0 This recipe will help you to make the best Medu Vada you ever tasted.<\/p>\n

Ingredients<\/strong> to make Cilantro Medu Vada are organic urad white whole, sunflower oil for deep frying, chopped, cilantro, cumin seeds, crushed black peppercorns, finely chopped green chillies, and salt.<\/p>\n

I made Cilantro Medu Vada using the following recipe:<\/p>\n

Cilantro Medu Vada\u00a0<\/a><\/strong><\/p>\n

Notes: Don’t add too much water while grinding the urad.\u00a0 Add chopped cilantro while grinding the urad.\u00a0 If the batter becomes too watery, you can add few tablespoons of rice flour to make it thick.\u00a0 You can add your own twist of flavors to the medu vada recipe<\/span>.\u00a0 You can just tweak some spices as per your taste.<\/p>\n

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Medu Vada is a South Indian fritter made from urad dal or black lentil with everyday spices.\u00a0 Medu Vada is a deep fried donut shaped fritter that’s crispy on the outside and soft on the inside.\u00a0 They are eaten with warm sambhar and delicious chutneys.\u00a0 It can be enjoyed in the morning as a breakfast […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-36004","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/36004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36004"}],"version-history":[{"count":11,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/36004\/revisions"}],"predecessor-version":[{"id":36063,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/36004\/revisions\/36063"}],"wp:attachment":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36004"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}