Haan tou Dosto...jub treat taye hai tou kyon na complete treat ka ehtmaam ho...lijiye Sambaar ke peeche peeche vada "mere humdam mere dost" kehta hua" na ja ab kahin na ja tu sambar ke siwa kehta hua ...aapke dastarkhwan per aap se milne ko machal kar frying pan se uchal kar aapki plate may sajne ko betaab nazar aaraha hai...lijiye enjoy kijiye ye deewangi...vada sambhar ki unhi ke sang...
Ingrediants
--------------
2 cups split, skinless black gram
2 tbs raw rice
1 tsp ginger finely grated
6 green chillies- finely chopped
2 onions finely chopped
½ cup finely chopped coriander leaves
some finely chopped curry leaves
1 tsp freshly ground black pepper
Salt to taste
1/8 tsp soda bicorbonate
Oil for deep frying
Direction
-----------------
Wash and soak urad dal and raw rice for atleast 6 hours or overnight. Drain.
Coarsely grind the urad dal in a blender adding as little water as possible otherwise vadas will not hold shape.
Grinded dal should not be too smooth but a little coarse.
Add salt, chopped onions,coriander,curry leaves,green chillies, ginger and black pepper to the dal. Beat well so that air is incorporated in the batter and vada turn out fluffy.
Heat oil in a wok or a frying pan.
Wet your palms and take a small portion from the batter.
Shape it into a ball and then poke your thumb in the center so that a hole is formed.
Gently invert the vada in the oil.
Similarly make other medu wada and place them in oil.
When the medu vadas are cooked from underneath, turn them over with a slotted spoon . Vadas should be golden brown from both sides. They should be fried on medium heat otherwise they will be golden from outside and doughy from inside.
Drain on an absorbent paper and serve medu vada hot with sambhar and chutney.
No comments:
Post a Comment