Top News

• Meduvade is a popular type of breakfast.
• This dish is a perfect choice for breakfast.
• You can also make meduwa from potatoes.

If you are tired of eating poha, upma or parathas every day, then this time try Meduvada made from potato instead of traditional urad dal. Crispy on the outside and soft on the inside, these medulls taste so amazing that everyone, from kids to adults, loves to eat them. This quick recipe is perfect for breakfast, evening tea or as a quick snack for guests. The mixture of semolina and potato makes the bread crispy. These Meduvadas are even more delicious when served with coconut chutney and sambar. Come on then RecipeLet’s know the ingredients and recipe for this.

Recipe : Special for chocolate lovers, homemade tasty and attractive ‘Chocolate Tart’, kids will be happy just to see it.

Material

• 2 raw potatoes
• 2.5 cups of water
• 2 tablespoons of oil
• A pinch of asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon mustard
• 1 tablespoon black pepper
• 2 inches of grated ginger
• curry leaves
• 4 finely chopped green chillies
• Coriander
• 1 cup semolina
• Salt to taste
• Oil for frying

Recipe : Lightly sweet, melt in your mouth…, have you ever tried this 1100 year old recipe from Uttarakhand?

action

• First peel and grate the potatoes. Wash the grated potatoes two to three times in water to remove excess starch. Then soak it in water for 10 minutes.
• Heat oil in a pan. Add asafoetida, cumin, mustard, black pepper and grated ginger and saute well.
• Add water when the batter crackles well. Then add curry leaves, green chillies, coriander and grated potatoes and let it boil for a few minutes.
• Now add semolina and salt to this mixture and stir continuously. The semolina will absorb the water. Turn off the heat when the mixture starts to thicken.
• Once the mixture is slightly warm, knead it until smooth. Make sure there are no lumps in it. then small
• Flatten the balls lightly and make a hole in the middle.
• Heat oil in a pan and fry the prepared vadas on medium flame until golden and crispy.
• Serve hot potato dumplings with coconut chutney or tomato sauce.