Skip to main content

Medhu vada ( urad dal vada)

 Medhu vada - medhu vada is one of the most popular appetizers in south India. Besides being delicious, Medhu vada is healthy. It can be enjoyed much especially in combination with pongal. you can serve it with breakfast to fullfill your daily required nutrition. Let's see howto make it in simple way.

Ingredients

Urad dal - 1 cup
Onion - 1 medium sized
Green chilly -1
Ginger - 1/2 inch finely chopped
Curry leaves - 12
Pepper - 1/2 teaspoon
Salt to taste

Instruction in grinder

STEP 1 Soak the urad dal for 1 hour.  Grind it for 30 minute.
STEP 2  Add water little by little ( approx. 3/4 cup). Batter should be thick and fluffy. 
STEP 3  Add green chilli, ginger, onion, curry leaves, pepper,  salt mix it well with hand.
STEP 4 In medium flame, drop vada batter into the oil. ( wet your hand make a ball, make the hole on the center then drop into oil).

Instruction in blender

 STEP 1 Soak the urad dal 5 hours minimum 2 hours , blend the urad dal (make a pulse initially no water) .
STEP 2  Add water (cold water) little by little. Batter should be thick and fluffy.  Beat with hand for 5 minutes.
STEP 3 Refrigerate for 15 minutes. add onion, pepper, curry leaves, ginger, salt, and green chilli. mix it well.  Make a donut shape drop it into the  oil in medium flame.

Serve with coconut chutney

Note- 
Use cold water it will prevent the heat from blender
Wet your hand make a ball it should be non sticky.
Add rice flour for more crispy vada. if is flowing consistency.

Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
4 comments
Read more

Kalakand recipe

Kalakand: A Traditional Indian Sweet Serving: Once fully set, carefully cut the Kalakand into desired square or diamond-shaped slices Kalakand is a beloved traditional Indian sweet, cherished for its rich, milky flavor and crumbly texture. This delightful dessert is a staple during festive occasions, especially Diwali, and is made with simple, wholesome ingredients. The key to its authentic taste lies in the slow reduction of full-fat milk, which concentrates its flavor and creates the characteristic grainy texture. Ingredients: To prepare a generous batch of Kalakand, you will need the following: Milk: 2 liters (always opt for full-fat milk for the best richness and texture) Lemon Juice: 1 teaspoon (freshly squeezed is preferred, as it helps to gently curdle the milk) Brown Sugar: ¾ cup (approximately 150 grams). Brown sugar adds a lovely caramel note and depth of flavor. Ghee: 3 tablespoons (clarified butter, essential for its distinct aroma and to prevent sticking) Cardamom S...
Post a Comment
Read more