Showing posts with label vada. Show all posts
Showing posts with label vada. Show all posts
Monday, April 14, 2014
Crispy Ulunthu Vadai Urad Dal Vada
Ingredients
Urad dal/ Ulunthu paruppu/ Black gram-1cup
Powdered Rava( cream of wheat)-3 tsp
Crushed black pepper-1 tsp
Green chilly chopped-2 nos
Salt to taste
Cooking soda-few pinch
Method
Soak urad dal for 1 hour and grind it into smooth paste without adding water( if required add about 2 to 3 tsp of water while grinding). The ground urad dal batter should be of butter consistency and should not stick to your wet fingers. Add powdered rava, green chilles, pinch of soda bi carbonate and required salt to the urad dal batter and mix well with fingers. Heat enough oil in a kadai to deep fry the vadas. Take a plastic sheet and oil well the sheet. Take lemon sized batter and shape it into ball. Place the ball in the center of the sheet and slightly flatten with the fingers and make a small hole in the center. Carefully remove the flattened batter from the sheet to your fingers and slide it into the hot oil. Be careful while sliding vadas into the oil. You can add upto 5 vadas depending on the size of kadai. Turn the vadas and cook on both side until golden brown and crisp. Once the vadas are done, drain from the oil and place on the paper towel. Serve hot with Coconut Chutney and Hotel Sambar.
Friday, March 14, 2014
Masala Vada Paruppu Masal Vadai
.JPG) |
| Masala Vada |
Ingredients
Bengal Gram/ Kadalai Paruppu/ Split chick peas-1cup
Rice flour-2 tbsp
Rice flour-2 tbsp
Onion medium finely sliced-1
Curry leaves-few( roughly chopped)
Pudina/ Mint leaves-few( roughly chopped)
Pudina/ Mint leaves-few( roughly chopped)
Salt to taste
Turmeric powder-1/4tsp
Cooking/ baking soda-less than 1/4tsp
Oil required
Ingredients for masala( grind coarsely)
Ginger-1/2" inch
Garlic-5 cloves
Whole dry red chilies-6 nos
Aniseed/ Sombu-1 tsp
.JPG) |
| Masal Vadai |
Method
Wash and soak the bengal gram for 1 hour and grind it coarsely.
In a bowl add the finely sliced onions, mint leaves, curry leaves, ground masala, turmeric powder, cooking soda, required salt and 2 tsp of oil. The onion mixture should be mixed well with the fingers. Now add the coarsely ground bengal gram and rice flour to the onion mixture and again mix well so the bengal gram and onion mixture is well blended. Heat enough oil in a pan to deep fry, when oil is hot, divide the bengal gram vada mixture into equal sized balls. Flatten each ball between the palm and slide it into the hot oil, you can add upto maximum of five vadas at a time, depending on the size of the pan. Cook the vadas on medium heat, until golden brown in color( Masal vadas has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot with Chutney.
In a bowl add the finely sliced onions, mint leaves, curry leaves, ground masala, turmeric powder, cooking soda, required salt and 2 tsp of oil. The onion mixture should be mixed well with the fingers. Now add the coarsely ground bengal gram and rice flour to the onion mixture and again mix well so the bengal gram and onion mixture is well blended. Heat enough oil in a pan to deep fry, when oil is hot, divide the bengal gram vada mixture into equal sized balls. Flatten each ball between the palm and slide it into the hot oil, you can add upto maximum of five vadas at a time, depending on the size of the pan. Cook the vadas on medium heat, until golden brown in color( Masal vadas has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot with Chutney.
.JPG) |
| Paruppu Vadai |
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