Vegetable Medu Vada
- luvlittlehearts
- Feb 27, 2016
- 2 min read
Ingredients: Urad dhal/ Uluntham paruppu- 1 cup Carrot, grated- 1 small French Beans, finely chopped- 5 Cabbage, finely chopped- 1 cup Onion- 1 small Green chilli, finely chopped- 2 Ginger, finely chopped-1 inch Peppercorns- 1/2 teaspoon Curry leaves- 1 stand Coriander leaves, finely chopped- 1 tablespoon Asafetida- 1/4 teaspoon Salt-to taste Oil- to deep fry
Method: Soak urad dal for 2 hours. Use whole urad dal without skin for better results. Grind urad dal with only little water ( add less than ¼ cup water because veggies also have some moisture) till you get a slightly fluffy white stiff batter. Add rice flour, chopped veggies, onions, ginger, green chillies, curry leaves, coriander leaves along with salt and asafetida. Mix well and keep aside. Heat enough oil in a deep pan. Wet your right hand well by dipping inside water and take a small ball of batter. Use your thumb to make hole in the middle and drop it in oil, just invert the vada over the oil and slightly shake your fingers. Fry in medium flame, turn the vadas and fry till both the sides turn crisp and golden brown. Serve hot with tea!
Note: Another method, take a banana leaf or wax paper pour some oil on it, take some batter and shape it like a vada and make a hole. Dip your finger in oil and slightly apply oil on top of the vada. (If the batter sticks to the banana leaf or wax paper and feels difficulty while transferring them to oil then grease with more oil. Now carefully invert the paper and drop the vada in oil and lift the paper back).If you want this recipe in the way that prepared in restaurants (Puffy and crunchy). Add a pinch of baking soda in this batter. If your vadai drinks too much oil or u are not able to shape the vadas then it means you have added more water, reduce next time. For time being add rice flour or semolina or gram flour or Maida/all purpose flour to reduce vadai drinking oil and to make in proper shape.
Happy Cooking!
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