Medu wada sambhar

1 and 1/2 cup Urad Dal4 to 6 whole black pepper, crushed2 tbsp thin slices of coconut2 green chilies, finely chopped5 to 6 curry leaves, finely chopped1/2 tsp ginger, gratedSalt to taste1) Wash and soak Urad Dal in the water for 4 to 5 hours. Drain all the water. Grind to fine paste. Do not add water while grinding. (Note 1 and 3)2) Transfer the batter into a deep bowl. Beat this mixture with hand-mixer or egg beater for 2 minutes. This will incorporate air and make the batter light. Then add crushed pepper, coconut, green chilies, ginger, curry leaves and salt to taste. Mix well.3) keep ready a bowl of water, before starting the frying process. Wet your hand every time shaping the batter into wada.4) Heat Oil for frying. Turn the heat to medium high.dip your hand in the water bowl. Pick and hold lemon size batter on four fingers, poke in the center with your thumb. immediately drop carefully into hot oil. Use your thumb to push the batter ahead from your fingers. It needs little practice.

Take a thick plastic paper (min. 4″x4″). Grease with little oil or wet with some water. Place 2 tbsp batter over it, do not spread. Make a hole in the center. Hold the paper in your left hand, wet your right hand. Carefully transfer this shaped batter from plastic sheet to your right hand fingers and now leave it into hot oil.

Method 3

If you are unable to shape up the vada, drop 1 tsp vada batter into hot oil and make small Bonda or Pakoda. It will not change the taste though.

Deep fry vadas into hot oil till color turns to golden brown. Serve Hot vadas with

Note:
1) If the batter is very thick, test the batter by frying one vada. If Vada doesn’t become fluffy and light from inside, add very little water to the batter. Do not add too much water, otherwise you will not be able to shape the vadas.
2) Do not fry Vadas over low heat. It makes Vadas very Oily.
3) If the batter becomes thin in consistency, add little Rice flour till you get perfect consistency. Rice flour gives nice crisp to vadai outside, but from inside vadas remain less fluffy

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Take a thick plastic paper (min. 4″x4″). Grease with little oil or wet with some water. Place 2 tbsp batter over it, do not spread. Make a hole in the center. Hold the paper in your left hand, wet your right hand. Carefully transfer this shaped batter from plastic sheet to your right hand fingers and now leave it into hot oil.If you are unable to shape up the vada, drop 1 tsp vada batter into hot oil and make small Bonda or Pakoda. It will not change the taste though.Deep fry vadas into hot oil till color turns to golden brown. Serve Hot vadas with Sambar and Chutney.Note:1) If the batter is very thick, test the batter by frying one vada. If Vada doesn’t become fluffy and light from inside, add very little water to the batter. Do not add too much water, otherwise you will not be able to shape the vadas.2) Do not fry Vadas over low heat. It makes Vadas very Oily.3) If the batter becomes thin in consistency, add little Rice flour till you get perfect consistency. Rice flour gives nice crisp to vadai outside, but from inside vadas remain less fluffy


मेदू वडा | How To Make Crispy Medu Vada | South Indian Recipes | MadhurasRecipe


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Medu vada is a very popular south Indian recipe. These are crispy from outside and soft inside. These are protein rich too. Do try medu vada and do not forget to like, comment, share and subscribe.
Ingredients:
• 1 cup Urad dal
• 2 cups Water
• Salt to taste
• Oil for frying
Method:
• Take urad dal into a bowl and wash it really good 23 times.
• Add water and soak for 4 hours.
• After 4 hours, transfer the dal into blender pot and blend into fine
paste.
• Add minimum amount of water in dal while blending.
• Blend for bout 3040 seconds. Remove the batter at the side to
the center of the blender pot with the help of knife and blend
again.
• Repeat the process until it batter turns into fine paste.
• Take the batter out into a bowl.
• Add salt and mix well.
• Beat the batter for about 45 minutes really good to make it light
and fluffy.
• Heat up oil in a pan.
• Soak both the hands in water.
• Take a spoonful of water in hand and make it round.
• When it is almost round, take it on 4 fingers, make a hole at the
center with thumb and drop vada into oil.
• Fry vada on medium heat only. If you fry it on too high heat, it can
remain raw from inside.
• After frying for about 34 minutes, flip it over and from other side
as well.
• Fry until it turns nice golden from both sides.
• Take vada out of oil, drain excess oil and put it into a dish.
• Medu vada is already.
• You can serve medu vada with sambar and khobaryachi chutney.
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