Getting the Medu Vada Right
The snack itself is said to owe its origins to a place called Maddur in the state of Karnataka. There are stories that say the famous Udipi restaurant chain propagated the Medu Vada throughout South India, and later the North. The snack has donned several avatars as different regions customized it to their own palate.
Health Benefits of Medu VadaIt is a fried snack, and that is the only downside on the health quotient of the Medu Vada. However, it is made of black lentils – known for being a rich source of protein and vitamin B and has iron, folic acid, magnesium, and potassium. It is a delicious snack, and the temptation to binge on this Vada is immense. But, we advise caution on your portion size.
The Breakfast CombosIn Chennai, it is a common practice to order “Pongal-Vadai” breakfast. This irresistible combo consists of Ven Pongal and the Medu Vada. Served with tasty Sambhar and the Coconut Chutney, this is as complete as breakfast can get. The other combo is the “Idli-Vadai” combo – when Idlis are served alongside the Medu Vadas. If you are in Chennai, you would find both these combos – not only in the numerous restaurants but also on the streetside Thelas – unfairly called “Kaiyendhi Bhavan” (roughly meaning holding the food in the hand)– because you eat in the open, and hold the food in your hands while eating.
Getting the Medu Vada right
Despite the ease of making these vadas, it is a tough ask for most people, especially newbie cooks to get the Medu Vada right. Truth be told, only practice brings perfection. Once you perfect the art, then making the best Medu Vada will be a breeze.