Thursday 18 October 2012

Medu Vada





Ingredients:
  • Washed Urad daal: 1 cup
  • Hing: a pinch
  • Salt: to taste
  • Onion: 1 (very finely chopped) (optional)
  • Coriander leaves: a few
  • Ginger: a small piece (grated)
  • Black pepper pwd: to taste
  • Green chilli: 1 (very finely chopped)
  • Oil: for frying
Method:
  • Wash and Soak urad daal in water for 3-4 hours.
  • Grind it to form a smooth batter. (Don't add water while grinding). The batter should be thick.

  • Beat the batter with ladle/ hand for 5- 10 mins to make it fluffy. This makes vada spongy.
  • Test to see when batter is ready:
    • Take water in bowl. Put a little batter in water.
    • If the dough starts floating, your batter is ready.

  • Add onions, ginger, green chilli, salt, hing, coriander leaves, black pepper pwd and mix well.

  • Heat oil in pan.
  • Take water in big bowl. Wet your palm in water. Take a little dough in it. Make a ball and with thumb make a small hole and put it in pan for frying.

PS:
  • I made with 1/2 cup urad daal (washed) and 1/2 cup washed Moong daal. The result was quite good.
  • Make vadas with fresh batter. Don't keep the batter for next day.
  • If the batter is not thick, add rice flour or semolina to get the required consistency.
  • Its not easy to get the required shape of vada with hole, so don't panic if the shape is not good. As said, '' Practice makes man perfect''. 

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