Methi vada recipe | crispy methi vada | how to make methi vada | dahi chutney recipe

It is one of the easiest and crispy vada made with fresh methi leaves, Besan (Gram Flour), and regular Spices. They are slightly spicy, crispy, and mouth-melting when just taken out from hot oil. I also share a new style of dahi-coriander chutney which taste great with vada. It is an ideal evening snack and it goes great during the cold winter or rainy season with a cup of hot tea. Do try this!

• Firstly, I made vada only with methi leaves and coriander leaves. but it can be easily extended by adding finely chopped palak leaves and also capsicum to make it crunchier.
• I add some soaked murmura to make vada fluffy and softer. You can add poha instead of it.
• vada batter should bind into a dough form. add water only if required to prepare the dough, as methi leaves will have moisture.
• Lastly, Fry the vada on medium flame till it becomes crispy and golden brown from the outside.

• South indian recipes collection
• Curry recipe collection
• Street food recipes collection

Recipe video

Methi vada recipe | crispy methi vada | how to make methi vada | dahi chutney recipe

Author Nehas Cook Book

3 from 2 votes

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snack

Cuisine Gujarati, Indian

Servings 4

Ingredients

 

For methi vada

• 3 cups chopped methi leaves
• 1 cup chopped coriander leaves
• 2 cup murmura - puffed rice
• 3-4 spicy green chilli
• 1 inch ginger
• 6-7 garlic cloves
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1 cup or 2 medium size slices onion
• 3 tbsp white sesame seeds
• ½ tsp turmeric powder
• Salt to taste
• Pinch of hing
• 1 tsp red chilli powder
• 1 tsp dry mango powder
• 1 tsp sugar
• 1 tsp oil
• 1 cup gram flour - besan
• Oil for deep frying

For dahi-coriander chutney

• ½ cup coriander leaves
• 1 inch ginger
• 2 green chilli
• 1 tsp jeera
• ½ tsp black salt
• Pinch of salt
• ½ tsp chaat masala
• 1 cup fresh curd

Instructions

Making methi vada

• In a mixture jar, add green chilli, ginger, garlic cloves, cumin seeds, and coriander seeds. Without adding water grind it into a coarse paste. Keep it aside.
• Now in a bowl, add murmura and soak it in water for 5 min. squeeze water from the murmura and take it out into a mixing bowl.
• Then mash soaked murmura with your hand so it will easily bind into the vada mixture.
• Add chopped methi leaves, coriander leaves, onion slices, grinded masala, white sesame seeds, turmeric powder, salt, hing, red chilli powder, dry mango powder, sugar, and sugar oil. mix well.
• Then add gram flour gradually and bind the vada mixture into a dough form.
• Now grease your hand slightly and make thin and flat vada. Make all vada into the same way.
• Heat oil in a pan, add vada into hot oil and fry it on medium flame till it becomes golden brown and crispy from both sides.
• Serve hot methi vada with dahi-coriander chutney.

Making dahi-coriander chutney

• Add coriander leaves, ginger, green chilli, jeera, black salt, salt, and chaat masala in a mixture jar. Without adding water grind it into a coarse paste.
• Now in a bowl, add curd and whisk it and make it smooth.
• Then add grinded paste and mix well.
• Dahi-coriander chutney is ready. Serve with vada.

Notes

• Murmura gives fluffiness and softness to vada
• Mash soaked murmura with your hand so it will easily bind into the vada mixture.
• Gram flour (besan) gives binding to the vada mixture. You can add some rice flour to it.
• Make thin and flat vada. Do not make thick vada otherwise, it will not be crispy.
• Fry the vada on medium flame. Do not fry it on high flame.