Monday, July 26, 2010

Medu Vada-A typical TamilNadu Breakfast


This recipe serves three.

Ingredients:
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  • Whole Urad dal(skinless) - 100 grams
  • Green chillies - 3
  • Pepper ,crushed coarsely - 1 tsp
  • Cumin seeds,crushed coarsely - 2 tsp
  • curry leaves - 2 sprigs,chopped finely
  • Ginger - a 1 inch piece,chopped very finely
  • Salt - to taste
  • Coconut (Dried/Kopra) - 2 tsps,finely chopped
  • Onion (optional) - 1,finely chopped
  • rice flour - 3 tbsp
  • hing - 1/2 tsp
Method:
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Medu Vada turns out really fluffy and crispy when done in a grinder than in a mixer.This is mainly due to the aeration in the process of grinding.So I prefer to use a grinder.Mixer can also be used ,but then aeration has to be done manually after grinding the batter.
  • Wash and soak the Urad dal for exactly 1 hour.
  • Drain the excess water.
  • Add half of urad dal with green chillies and start the grinder.Do not add water immediately.
  • Let it grind for a min.Then just sprinkle water.
  • Add the rest of urad dal and rice flour too.Keep sprinkling water in between so that the Urad dal grinds uniformly into a nice fluffy batter.
  • The consistency has to thick enough to take it in hands and form a ball.So be careful in adding water.
  • Once its ground well,add the cumin seeds,pepper powder,curry leaves,onions,ginger,salt,coconut and hing to it.
  • Keep mixing the batter well using your hands for 10 min.This enhances more aeration.If you use a mixer,then aeration timing can be increased to 15 min.
  • Heat oil in a kadai,Have water in a bowl.
  • When the oil is hot enough,start the process of making vada.
  • Wet your fingers with the water in the bowl,take little batter(according to the side of vada) and make a hole with your thumb as shown.

  • Gently drop it into the kadai and keep sauting on a low flame till it turns golden brown.

  • You can make 5 to 6 vadas at a time.

  • Drain the excess oil using a tissue paper.

Serve hot with Idly sambar/Coconut chutney.

Refer to the videos for better understanding.

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