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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!

The key to making crispy methi vada at home are
  • 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.
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Recipe video

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

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.
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