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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, September 2, 2011

Medu Vadai


Urad dal - 1 cup
Green chilies – 2 – 3 (finely chopped)
Black peppercorns – 1 tsp
Curry leaves – 1 sprig
Asafoetida – a pinch
Ginger – an inch (finely chopped)
Onion – 1 small (finely chopped)
Baking Soda - a pinch (optional)
Salt to taste
Oil for frying (preferably sunflower or canola)

Soak 1 cup urud dal in sufficient amount of water for an hour. Grind into a thick and fine paste without any water or very little water.  Add the chilies, peppercorns, curry leaves, asafoetida, ginger and onion. Add a pinch of soda and salt and mix well. (Soda and salt must be added just before frying to avoid the batter from turning too watery. On a plastic paper apply oil place a ball of batter and flatten it by hand. Put a hole in the center (Wet your hands lightly each time you do this) then deep fry this in oil and turn over until the vadai turns golden brown. (To check if vadai is cooked inside poke with a tooth pick or knife and if it comes out clean it is ready)

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