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

5 from 13 votes
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Ingredients Method

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

Method
 

  1. Add all the Chicken ingredients into a food processor and process
  2. Pipe into 6.5 diameter circles and freeze
  3. Soak the Ural & Chana Dhal overnight – reserve a tbsp and grind the rest in the food processor with some water
  4. Transfer to a platter and add all the other ingredients except the Baking powder
  5. Whip the batter for 10 mins with your hands
  6. Add the reserved Chana and Urad Dhal
  7. Heat the oil
  8. Add the Baking powder and some water to the batter
  9. Dip the frozen Chicken rings into the batter and deep fry till the batter is golden brown and the Chicken inside is cooked