INSTANT BREAD VADA / INSTANT MEDU VADA - LEFTOVER BREAD RECIPES (2024)

FAQs

Why is my medu vada not soft? ›

Firstly do not let the mixer-grinder or the batter heat up while grinding. Warm or hot batter makes hard medu vada. Sometimes they may even taste bitter. So always use ice cold water to grind the lentils.

The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste.

The trick is to soak your lentils for the perfect amount of time - 6 hours - for the ultimate light and fluffy batter. Over-soaked lentils = greasy vadas. Under-soaked lentils = hard vadas. Also make sure you aerate the batter well!

When bread goes stale, it's undergoing a chemical reaction. Technically, staleness is the first sign that bread is going bad or rotten. Though slightly stale bread is safe to eat, you can't sell it at the grocery store.

These vadas are made up of black grams which are rich in protein, however it is difficult for your body to break down this protein into simpler forms. Therefore, it takes a toll on digestion and causes health problems. Also, since these vadas are deep fried in oil, it increases their calorie count to 334 per plate.

No, this recipe is not good for diabetics, heart and weight loss. This vada is deep fried. Any food that is deep fried is not suitable for healthy living. Your fat levels increase as deep frying increases oil absorption.

Expert Tips

Adding pinch of baking soda helps in crispy medu vada. Soak urad dal in hot water. Hot water reduces the soaking time. Don't add too much water when grinding the batter.

So, medu vada literally means soft fritter.

- Any bits of urad dal in the batter leads vada to burst in oil.

Although medu vada is made from pulses which are a good source of protein, it is prepared by deep frying in oil. This makes it an unhealthy snack for frequent eating. It is recommended to eat it in moderation, to avoid weight gain, increase in cholesterol levels and other health complications.

Why does vada taste bitter? ›

There are two reasons why your dal tastes bitter. The first reason lays in the saponin content of the legumes. Dietary saponins are not toxic but they can give an unpleasant taste to your food.

It turns out breadboxes aren't such a bad idea. Baker says the best place to store bread is at room temperature. "Homemade bread stored at room temperature will have the best quality if used within three to five days," she says. "Commercially-prepared bread can be used within five to seven days.

Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months. Any breads containing meat or hard cooked eggs must be refrigerated within 2 hours.

All you need to do is place your bread inside a damp paper towel, and microwave it on a plate for 10 seconds. The water will revive the starch molecules in the bread's flour, the reaction between the two will occur again, and you'll have your soft bread back.