 |
| Medu Vada |
Soaking Time: min 4-6 hours
Prep Time: 10 minutes
Cooking Time: approx 20 minutes
Makes approx 15 vadas
Ingredients:
Split Black Gram (Urad daal) – 1 cup
Water – little over 1/2 cup for grinding
Salt – to taste
Ginger – 1 tsp, finely chopped
Green Chilies – to taste, finely chopped
Black Pepper – to taste, coarsely gound
Asafoetida – pinch
Oil – for deep frying
Method:
1. Soak Urad Daal for minimum of 4-6 hrs.
2. Drain off all of the water and grind daal in a blender using very little water.
3. Remove batter into a bowl and add Salt, Ginger, Green Chilies, Black Pepper and Asafoetida.
4. Whip the batter with a spoon to make it light and fluffy.
5. Heat Oil on medium heat.
6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.
7. Using your thumb, make a small hole in the center of the batter.
8. Gently flip the batter into the hot oil. Repeat process for all the batter.
9. Allow vada to get medium golden brown on one side before flipping over to the other side.
10. Allow other side to get medium golden brown before removing vada onto a plate lined with paper towels.
11. Serve hot with chutney or sambar.
ngredients
| • | Split black gram skinless (dhuli urad dal),soaked | 1 cup |
| • | Salt | to taste |
| • | Asafoetida | 1/4 teaspoon |
| • | Curry leaves | 8-10 |
| • | Cumin powder | 1 teaspoon |
| • | Peppercorns,crushed | 1 teaspoon |
| • | Oil | for deep-frying |
Method
Drain and grind the dal into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai. Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut. Deep fry in medium hot oil until golden brown and crisp. Drain on absorbent paper. Serve hot with sambhar and coconut chutney.
Drain and grind the dal into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai. Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut. Deep fry in medium hot oil until golden brown and crisp. Drain on absorbent paper. Serve hot with sambhar and coconut chutney.
ngredients
| • | Split black gram skinless (dhuli urad dal),soaked | 1 cup |
| • | Salt | to taste |
| • | Asafoetida | 1/4 teaspoon |
| • | Curry leaves | 8-10 |
| • | Cumin powder | 1 teaspoon |
| • | Peppercorns,crushed | 1 teaspoon |
| • | Oil | for deep-frying |
Method
Drain and grind the dal into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai. Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut. Deep fry in medium hot oil until golden brown and crisp. Drain on absorbent paper. Serve hot with sambhar and coconut chutney.
Drain and grind the dal into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai. Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut. Deep fry in medium hot oil until golden brown and crisp. Drain on absorbent paper. Serve hot with sambhar and coconut chutney.
No comments:
Post a Comment