Ingredients (american measuring cup used, 1 cup = 250 ml)
- 2 cups urad dal/skinned split black gram
- 1 tsp cumin seeds
- 1 tsp black peppercorns, whole or crushed (optional)
- 1 or 2 sprig curry leaves, chopped
- 1 onion, finely chopped (optional)
- 1 or 2 green chili, chopped
- 1 tbsp chopped ginger
- ½ cup chopped coconut pieces (optional)
- few sprigs of coriander leaves, chopped (optional)
- salt to taste
- oil for deep frying
- some water if needed to make the batter
Instructions
- soak the urad dal for 4 hours or overnight.
- grind the soaked dal to a smooth batter with little water if required.
- if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.
- add the spices, herbs, onions and salt.
- heat oil.
- make the vadas as described above.
- gently slid the vadas in to the oil.
- the oil should be not very hot, but mediumly hot.
- you want the vadas to be cooked from inside.
- very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside... so slow and steady wins the race here :-)
- fry all the medu vadas this way till they become evenly browned and crisp.
- drain medu vadas on kitchen tissue to remove excess oil.
- serve the medu vadas, hot or warm with sambar and coconut chutney.
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