Ingredients:
Ulundu /urid dhal- 1 cup
Rava - 1 tablespoon (optional)
Onion - 1 medium sized chopped
Pepper corns - 1 teaspoon
Jeera - 1/2 teaspoon
Curry leaves - few chopped
Coriander leaves - few chopped
Green chilies - 2 finely chopped
Salt - as per taste
Oil - for deep frying
Water - as needed for grinding.
Wash and soak ulundu overnight or at least 5 hours before you grind them with very little water. Ideally you may not need water to grind if its well soaked. However if needed just sprinkle 1 or 2 teaspoon of water.
If you are using wet grinder to grind, let it grind till the batter becomes fluffy. On the other hand if you are grinding it in a mixer grinder, make sure not to run it continuously so that the motor heats up in turn heating up the batter. Grind it slowly allowing the motor to cool down before you blitz it again. The quality of your medu vada depends on how fluffy the batter is with less or no water. Once ground transfer the batter into a large bowl where we can in corporate all other ingredients with it.
Add all the other ingredients with the batter and mix well, if you feel that there is way more water in the batter you may add some rava or rice flour.
Heat oil in a pan for frying medu vadas. Use a clean film or foil upon which you may shape the batter. However I am not keep on the shape of it, rather its taste. Once you shape the vada, carefully fry them in the oil.
Medu vada tastes very good with sambar and coconut chutney.
Ulundu /urid dhal- 1 cup
Rava - 1 tablespoon (optional)
Onion - 1 medium sized chopped
Pepper corns - 1 teaspoon
Jeera - 1/2 teaspoon
Curry leaves - few chopped
Coriander leaves - few chopped
Green chilies - 2 finely chopped
Salt - as per taste
Oil - for deep frying
Water - as needed for grinding.
Wash and soak ulundu overnight or at least 5 hours before you grind them with very little water. Ideally you may not need water to grind if its well soaked. However if needed just sprinkle 1 or 2 teaspoon of water.
If you are using wet grinder to grind, let it grind till the batter becomes fluffy. On the other hand if you are grinding it in a mixer grinder, make sure not to run it continuously so that the motor heats up in turn heating up the batter. Grind it slowly allowing the motor to cool down before you blitz it again. The quality of your medu vada depends on how fluffy the batter is with less or no water. Once ground transfer the batter into a large bowl where we can in corporate all other ingredients with it.
Add all the other ingredients with the batter and mix well, if you feel that there is way more water in the batter you may add some rava or rice flour.
Heat oil in a pan for frying medu vadas. Use a clean film or foil upon which you may shape the batter. However I am not keep on the shape of it, rather its taste. Once you shape the vada, carefully fry them in the oil.
Medu vada tastes very good with sambar and coconut chutney.
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