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