UDDIN VADA / MEDHU VADA RECIPE




UDDIN VADA RECIPE

INGREDIENTS

Urad dal / ullutham paruppu - 1/4 kg  [250 grams]
Finely chopped green chilies - 5 nos
Whole peppers / muzhu melagu - 1/2 tsp
Finely chopped ginger - 2 tsp
Salt - 1/2 ts [as required]
Asafoetida - 1/4 tsp
Oil for deep frying
Water - 3-4 tbsp [for grinding] 


Soaking time : 1 hour
Preparation time : 20 minutes
Cooking time : 20-30 minutses
Makes : 15 vadas
Cuisine : South Indian
Coarse : Break Fast with idly sambar

Method :

1) Take urad dal in a bowl, rise it 3-4 times, soak for 1 hour and drain the excess water.

2) Add it in the mixi jar or grinder, scrape the edges, add water, grind it into smooth and fluffy batter, take it off the grinder and place them in a bowl.

3) Add salt, asafoetida, pepper corns, chopped ginger, green chili and keep mixing continuosly for1 minute.

4) Heat oil in a kadai. Slightly wet the hands, take a small portion of the batter and make a small hole in the center.

5) Gently drop into the hot oil and do not flip over immediately and fry for 30 seconds in medium flame.

6) Keep frying and flip over gently and fry till it turns golden brown in color, drain the vada from the oil and place them in a colander and serve hot with chutney.

Take urad dal in a bowl

Rinse it 3-4 times and soak for 1 hour

Drain the water and add it in the mixi jar or grinder

Grind them and scrape the edges 

Add 3-4 tbsp of water 

Grind them into smooth and fluffy batter

Take the batter, off the grinder and place them in
a bowl

Take these ingredients

Add salt

Add 1/4 tsp of asafoetida

Add 1/4 tsp of pepper corns

Add chopped ginger and green chilies

Keep mixing continuously for 1 minute

Heat oil in a kadai

Slightly wet the hands

Take a small portion of the batter

Make a small hole in the center

Gently drop into the hot oil and do not flip over
immediately and fry for 30 seconds in medium flame

Flip over and keep frying gently

Fry till it turns golden brown in color 

Drain the vada from the oil and place them in a
colander

Serve hot with chutney or sambar.



 

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