KEY INGREDIENTS
Black Gram Split, Ginger, Herbs & Spices, Salt, Refined Oil.
Medu Vada – 35g
35-38gm/pc
28pc/pack
Shelf Life 22m
RE-HEATING GUIDELINES
– Thaw under refrigeration. Dip the vada in room temperature water for 1 minute.
– Pre-heat the oil to 170 – 180 degs C.
– Deep fry the Vadas for 4-5 mins till golden brown.
– Serve hot with the chutney and sambhar.
CRITICAL CHECK POINTS
– If oil is too hot, the Vadas shall get dark from the outside and will be cold inside.
– If the oil is less hot, the vadas will soak in a lot of oil.
