You may want to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.
|1.||Urad dal / black gram / uddina bele / minapappu / uluthamparuppu 1 cup|
|2.||Rice flour 1 teaspoon|
|3.||Water 1 cup|
|4.||Pepper corns 15-20|
|5.||Green chilies 2-3|
|6.||Ginger 1/4-inch piece|
|7.||Cooking soda 1 pinch|
|8.||Coconut pieces small 1/2 tablespoon|
|9.||Salt to taste|
|10.||Oil for deep frying|
the urad dal.
Soak urud dal for 1-and-1/2 to 2 hours.
Chop chili and ginger. Keep aside.
|3.||Drain the water, you used in Step 1, to a bowl.|
the urad dal into a slightly coarse paste.
If you are unable to grind, add some water from Step 3. If this water is not sufficient, add extra water. Grind again.
Transfer the batter to a bowl.
pepper, chopped chilies, coconut, ginger,
salt, soda and
Medu vada batter is ready.
oil in a kadai.
if the oil is properly heated:
Drop a dal-sized batter to the oil. If the batter comes to the surface immediately, then you are ready for the next step. Otherwise, heat the oil for some more time and check again.
|8.||Wet your palm.|
lemon or bigger size batter,
depending on the
size of the vada you wish to make, and place it on the left palm.
Flatten the batter slightly.
Make a hole in the center.
the vada gently into the oil, making sure
not touch the hot oil.
till both sides of the medu vada turn to
Medu vada / uddina vada / urud vada is ready.
Serve hot with onion-tomato sambar and coconut chutney.
|TIPS||How to make Medu Vada|
make the vadas crispy:
- Use less water while grinding.
- Do not over-grind.
|2.||Make the vadas soon after you prepare the batter, so the vadas do not consume more oil.|