Medu Vada/ Biri Bara in Odia
Updated: Jun 27, 2018
A Most common Indian fritter
Medu Vada is an Indian fritter made from black gram (skinless)/urad dal. It is usually made in doughnut shape with a crispy exterior and soft interior. It is generally eaten as a breakfast or snack receipe. Medu Vada is mostly eaten in south India. India is such a beautiful country where the same food can be consumed in different state with their unique combinations. In Odisha medu vada is known as biri bara & it is commonly available in every tiffin stall in Odisha. Generally people eat vada with sambar & chutney but in Odisha the combination is slightly different. If you will ever visit Odisha you will find medu vada/biri bara with ghuguni(Mattar curry) or bara with alu dum. vada & ghuguni is the most fevorite combination in every Odia family. Even I like the most, vada & ghuguni topped with some chopped onion, green chilli, coriander leaves and some chat masala.If you have never tried this combination do try it. You will love this combination. As an evening snacks many people in Odisha prefer vada with some fried green chilli & a cup of hot tea, or if you are not a tea lover you can enjoy this with some green chutney or tomato sauce.
Soaking time: 3~4 hr/overnight
Preparation Time: 15 ~20 min
Cooking Time: 15~20 min.
Total time: 4~5 hr
Ingredients (3 servings)
Urad dal/Black gram -1.5 cup
Fenugreek seed/methi-1/2 tsp
Cumin seed -1 tsp
Curry leaves- 20 ~25 chopped
Coriander leaves chopped
Green chilli-2/according to your taste
Onion - 2 medium sized chopped (in my family we love more onion in vada you can adjust according to your choice also)
Ginger- 1 inch grated
Samolina/Suji- 2.5 tbsp
Asafoetida/hing- 2 pinch
Salt to taste
Oil for deep fry
Soak urad dal & methi together for 3 ~4 hr. or overnight. Wash properly and make a fine paste by adding little amount of water. Do not make the batter watery.
Mix the batter continiously for 2 ~3 minute in one direction (either clock wise or anti clock wise).This will help you to generate air in the batter and makes the batter light and vada become soft.After mixing you can find a difference in the consistancy of the batter. and a very slight difference in colour also.When you grind the colour of the batter is slightly yellowish,but after mixing for 2~3 minute the batter become whitish.These are the small small technique for a crispy & supper soft vada/bara.And adding of other ingredient totaly depands upon you. if you donot want to add onion you can skip or the amount of onion, green chili you can adjust according to your choice.But Samolina must be added for the crispness.
Now add all other ingredient( onion,cumin seed,salt,hing,curry leave,corriender leave,ginger,samolina)& mix well
Heat some oil in a kadai,& keep a bowl of water by you side.
When oil is hot enough keep the flame on medium and we will start making vada/bara.Apply some water on your both hand.Take a portion of batter in your hand. by using your left hand make a round shape.Shift it to your right hand and make a hole in the center by using your thumb and slide the vada in to the hot oil. Fry them till golden brown in colour.Make sure oil should not be very hot .Keep the flame on medium. If you are ok with vada without doughnut shape then simply take a small portion of batter and slightly slide it into hot oil.If you are not making hole do not make vada too big size ,the inside may not be able to cook properly.
Now medu vada/biri bara is ready to be served .You can enjoy this with sambar , ghuguni or with a cup of tea.
Enjoy ! Nutritional Information per piece : Energy : 41 calories Protein : 1.4 gm Fat : 2.2 gm Carbohydrates : 3.9 gm Fibre : 0.7 gm
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