Intro: These Medu Vadas are made of bread. They look & taste quite a lot like the original Medu Vadas that area made of Urad Daal. The best part is that these are instant. Excellent for satisfying those sudden cravings. Makes a good Breakfast Combo with a hot cup of coffee. Thokku/Tomato-Chili Red Chutney: Easy & Quick. This Versatile, Fiery & Tangy Chutney will awaken your senses. Pair it with piping hot Idlis, Dosas, Vadas, Uttapams, et al.
(1) To make the Vadas: Combine all the Bread, Rice Flour, Sooji, Yogurt. Onion, Green Chilies, Ginger, Curry Leaves to form a firm dough.
If the dough feels soft add a little rice flour & if it feels too stiff add a little yogurt.
Heat enough oil in a large wok for deep frying.
Grease your palms to make small lemon sized balls & make a hole in the center with your greased index finger.
Slide the Vada gently in the hot oil. Deep fry in medium hot oil until golden. Turn them a few times until the vadas are crisp & golden.
Note: The Oil should be very hot when you start. Reduce the heat to medium when all the Vadas are in the wok. The center of the Vadas would be raw if the oil is too hot. The Vadas would soak plenty of oil if the oil isn’t hot enough.
(2) To make the Thokku: Wash the Tomatoes & Curry leaves. Chop the tomatoes coarsely.
Grind the Tomatoes & Curry Leaves to a smooth purée. Keep aside.
Dry roast the Methi Seeds over medium heat. Cool & grind coarsely.
Heat oil in a medium pan. Tip in the Mustard seeds. Let them crackle.
Add the Purée. Add Salt, Methi Powder & Red Chili Powder.
Cook over low to medium heat until all the moisture evaporates & the Purée thickens, stirring occasionally.
Let it cool down completely.
Transfer to a small jar (250 ml) sterilized airtight glass jar.
Stores well in the refrigerator for up to 6 months.
Enjoy with Vadas, Idlis, Dosas, etc.
