Farali Medu Vada is a delicious and crispy fasting-friendly snack made using sama rice (barnyard millet), which is allowed during Hindu fasts such as Ekadashi, Mahashivratri, Navratri, and Shravan vrat.
This vrat-special version of medu vada is gluten-free, light on the stomach, and packed with flavor from coconut, peanuts, green chilies, and ginger.
Unlike the traditional urad dal medu vada, this recipe uses bhagar (sama chawal) and potatoes to create a soft inside and crispy outside texture. When paired with a fresh coconut chutney, these vadas make a perfect fasting meal as well as a breakfast or evening snack.
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Ingredients
For Farali Medu Vada:
- Sama rice (Bhagar / Barnyard millet) – 2 cups
- Water – 4 cups
- Ghee – ½ teaspoon
- Cumin seeds – 1 teaspoon
- Curd (yogurt) – 2 tablespoons
- Rock salt (Sendha namak) – to taste
- Green chilies (finely chopped) – 5
- Ginger (finely chopped) – 1 teaspoon
- Fresh coconut (grated) – ¼ cup
- Roasted peanuts (coarsely crushed) – ¼ cup
- Boiled & mashed potato – 1 medium
- Fresh coriander leaves (finely chopped) – 1 tablespoon
- Oil – for deep frying
For Coconut Chutney (Vrat Special):
- Fresh coconut – 2 cups
- Fresh coriander leaves – a handful
- Roasted peanuts – ¼ cup
- Ginger – ½ inch piece
- Green chilies – 1–2
- Lemon juice – 1 tablespoon
- Sugar – ½ to 1 teaspoon
- Rock salt – to taste
- Water – as required
Method
Step 1: Preparing the Sama Rice
- Wash 2 cups of sama rice thoroughly 2 times under running water.
- Drain and keep aside.
Step 2: Cooking the Sama Rice
- Heat a pan on medium flame and add ½ teaspoon ghee.
- Once the ghee melts, add 1 teaspoon cumin seeds and let them crackle lightly.
- Add the washed sama rice and sauté for 1–2 minutes.
- Add 2 tablespoons curd and mix well. This adds a slight tang and softness.
- Add rock salt as per taste.
- Pour in 4 cups of water and mix.
- Cook on medium flame until the water is absorbed and the rice becomes soft and fluffy.
- Turn off the flame and transfer the cooked rice to a wide plate.
- Allow it to cool completely to room temperature.
Step 3: Making the Vada Mixture
- Once cooled, add: Chopped green chilies – 4 – 5 , Chopped ginger – 1 tsp, Grated fresh coconut – 1/4 cup, Crushed roasted peanuts – 1/4 cup, Mashed boiled potato – 1 medium, Chopped coriander leaves – 1 tbsp.
- Add rock salt if required.
- Grease your hands with a little oil and mix everything well.
- Knead lightly to form a soft, non-sticky mixture.
Step 4: Shaping the Vadas
- Grease your palms with oil or water.
- Take a portion of the mixture and shape it like a medu vada.
- Make a small hole in the center. If short on time, you can also make small round patties or balls.
Step 5: Frying the Vadas
- Heat oil in a deep pan on medium flame.
- Carefully slide the vadas into hot oil.
- Fry on medium heat, turning occasionally, until they are golden brown and crispy from all sides.
- Remove and place on kitchen tissue paper to absorb excess oil.
Crispy Farali Medu Vadas are ready!
Coconut Chutney Preparation
- Add fresh coconut, coriander leaves, roasted peanuts, ginger, green chilies, lemon juice, sugar, and rock salt into a mixer jar.
- Add water gradually and grind into a smooth chutney.
- Adjust salt and lemon juice as needed.
Serve hot Farali Medu Vada with fresh coconut chutney during vrat or as a light breakfast/snack.
They taste best when served immediately while still crispy.
Tips & Tricks for Perfect Farali Medu Vada
- Always cool the sama rice completely before mixing other ingredients.
- Fry vadas on medium flame only; high heat will brown them quickly but leave them uncooked inside.
- Adding potato helps bind the mixture and gives softness.
- If the mixture feels loose, add a little more mashed potato or crushed peanuts.
- For extra crispiness, do not overcrowd the pan while frying.
- You can shallow fry or air fry, but deep frying gives the best texture.
