The Chicken in the center of this Vada is a real surprise. A Vada batter is prepared and the Chicken rings are dipped in the spiced batter and deep fried!
Chicken vada is a delicious twist on the traditional South Indian vada, where minced chicken is mixed with spices, herbs, and lentils, then deep-fried to crispy perfection. It’s a great snack or appetizer, often served with chutney or spicy dips.
Medu vada is a popular South Indian deep-fried snack made from urad dal (black gram) batter. It has a crispy exterior and a soft, fluffy interior, shaped like a doughnut with a hole in the center. Medu vada is typically served with sambar and coconut chutney, making it a favorite breakfast or snack item in South India.
Chicken Vada
Ingredients
Chicken filling
- 400 gms of boneless Chicken chunks to a food processor
- Salt & Pepper to taste
- 1/2 tsp Chilli powder
- 1 tsp Cumin powder
- 1 tbsp sliced Chillies
- 1/2 cup diced Onion
- 2 tbsps finely diced Ginger
- 1/2 cup chopped Coriander
Vada batter
- 1 cup Urad dhal
- 1 tbsp Chana Dhal
- Water as needed
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Chilli powder
- 1 tsp Mustard seeds
- 1/4 cup Chopped Coriander
- 1/4 cup Chopped Curry
- 1 tsp sliced Chillies
- 1 tsp Baking powder
Instructions
- Add all the Chicken ingredients into a food processor and process
- Pipe into 6.5 diameter circles and freeze
- Soak the Ural & Chana Dhal overnight – reserve a tbsp and grind the rest in the food processor with some water
- Transfer to a platter and add all the other ingredients except the Baking powder
- Whip the batter for 10 mins with your hands
- Add the reserved Chana and Urad Dhal
- Heat the oil
- Add the Baking powder and some water to the batter
- Dip the frozen Chicken rings into the batter and deep fry till the batter is golden brown and the Chicken inside is cooked
