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Friday, December 12, 2008

Medhu Vada


  • Urdal Dal - 1 cup [Soak over night].

  • Pepper corns - 1 tsp.[grounded coarsely]

  • Cumin seeds/Jeera - 1 tsp.

  • Green chillies - 3 [ Chopped finely].

  • Corriander leaves - Chopped finely.

  • Curry leaves - Chopped finely.

  • Salt - Required.

Preparation Method :

  • Grind the soaked urdal dal in a blender/Mixe - without adding water

  • If required only 1/2 - 1 spoon of water

  • The batter should be of thick consistency and should be grounded to a fine paste

  • Make sure you sure the blender/Mixe properly, don't allow it to become hot, grind it slowly, giving some gaps.

  • Once you are once with the batter, Mix it well with you hand, mix it in circular motion

  • Do this for around 10 - 15 min, this helps the vada to come soft

  • After this is done, take a pinch of batter, drop it in water and check if it floats on the top

  • If it floats, you batter consistency is prefect and now you are ready for making vada

  • Else keep doing the mixing with your hand for another 5 min and check with water and you will see the batter floating in water.

  • Now add salt,ground pepper, cumin seeds,chillies,curry and corriander leaves

  • Mix well all the ingredients.

  • Heat oil in the Kadai, once the oil is hot.

  • Dip you hand in water, take a small ball of water and just roll in your palm

  • Make a hole in the centre with your thumb and drop it in the hot oil

  • You can put 4 vadas together in the oil

  • Don't turn them immediately, wait for some 3 min, now turn

  • Fry till they are golden brown.

  • Serve hot with Chutney or sambhar.

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