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1 litre curds
1 cup - black gram (Urad) Dal
2 tbsp - grated coconut
2 to 3 green chillies
2 cm - ginger
2 tsp - oil
1 tsp - mustard seeds
few curry leaves
2 tbsp - coriander leaves, finely chopped
Khara Boondi to garnish
salt to taste
oil to fry
How to Make Thair Vada
Soak the Dal in water for 2 hours. Drain and grind with salt to a fluffy batter, using just a sprinkling of water.
Heat oil for deep frying, till it is moderately hot.
Take a piece of plastic sheet and grease it lightly with oil.
Place about 3 tbsp of the Vadai mixture on it.
Flatten to a disc, about 1/2 cm thick.
Make a depression in the center with your fore finger.
Transfer it carefully into the oil.
Shape 3 or 4 more Vadas and drop into the oil.
Fry on mode heat till the Vadas are cooked and golden brown.
Well-made medu Vadas are soft and spongy with a thin crisp skin.
Take 1 cup of curd and beat till smooth. Add 2 - 2 and a half cup of water and salt. Mix well.
Grind coconut with chillies and ginger and add. Add the coriander leaves.
Heat the oil in a small fry pan. Add mustard seeds. When they splutter, add curry leaves and add to the curd mixture.
Add the hot medu Vadas to this thin curd mixture. Let it soak for at least 30 minutes. Beat the remaining curd till smooth. Add salt to taste.
To serve, top the soaked Vadas with the curd and garnish with Boondi.
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