Thanks much for comment. Hi swasthi,. I have made vadas couple of times before, but never managed to get the perfect round shape with hope. I followed your recipe to T and got the perfect vadas I always wanted to make. It stayed crispy even after couple of hours. Thank you so much for this wonderful detailed recipe. I have also tried your other recipes and am a big fan of your food blog.
Hi Sukanya You are welcome! So glad to know they turned out good. Tried this recipes. The vadas were yummy. Also skipped the onion to make it a jain recipe. Everyone loved them. Thank you so much for this recipe. Medu vadas turned out delicious after following your recipe and the tip of adding rice flour and checking if the batter floats in water.
Found it difficult to maintain the shape though. Thank you? Clear and easy to follow recipes!! Thank you so much for all of the delicious recipes,. It came out great! Is there anything I can do to make it more crisp? Also, can the dal and be soaked overnight? Hello Sandya, Glad to know. Contents hide. How do I keep vada crisp for long time?
How to crisp or reheat vada? Why did my medu vada absorb lot of oil? Why is my vada hard? Why is my vada uncooked?
Diwali snacks rec Masala vada recip Dal vada recipe. Sabudana vada rec Alasanda vada L Mysore bonda reci Vada recipe Medu vada. Medu vada is a popular south Indian breakfast also known as garelu or vadai. The are doughnut shaped fried dumplings made with lentils. Prep Time 4 hours 15 minutes. Cook Time 25 minutes.
Total Time 4 hours 40 minutes. Servings Author Swasthi. Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it. Sprinkle 3 tablespoons water. Next add salt and start grinding. Next scrape off the sides and then grind again. Ice cold water evenly. Again continue to grind to a coarse thick batter. Ensure your grinder does not become hot.
Sprinkle water. Grind again till the batter looks fluffy and white. Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds. Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada. Read the notes below to know what to do with runny batter.
If the batter is in right consistency still it is not floating well. Then beat the batter once more. Add crushed pepper, cumin, ginger,scurry leaves, green chilies and onions.
Mix everything well. Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough. Dip your fingers in water or oil to moisten your fingers. Water should not be dripping. Take small portions of batter. Shape to a ball, slightly flatten with thumb. Dip the thumb in water, again no dripping water. Make a hole in the center. Gently slide the vada in the hot oil by gently shaking off the fingers.
Or place the ball on a greased sheet. Flatten it slightly and make a hole in the centre. If the oil becomes too hot, regulate the flame to medium. Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers. Fry medu vada till they turn golden on both sides. Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot. Serve medu vada with coconut chutney or tiffin sambar.
Notes Vada recipe is not for beginners. To try this recipe you must know atleast the basics of deep frying — how to manage deep frying. Take care not to use too much water to moisten your fingers.
Any water droplets in the oil can cause hot splashes of oil. You can also use oil instead of water to grease your fingers before you shape the vadas.
Sliding vada to oil that is not hot enough can cause splatters. The amount of water to use for batter changes with the soaking time and the kind of dal. Nutrition Facts. Calories Calories from Fat Vitamin C 0. Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 16K. Pin Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe.
Eggless chocolate ca Palak paneer. Breakfast Recipes. North Indian. Dal Recipes. Rice Recipes. Recipe Rating Recipe Rating. Inline Feedbacks.
July 26, am. Reply to Kavitha. July 27, am. May 19, am. Reply to Chitra. May 20, am. May 6, am. Reply to Minal. May 6, pm. Reply to swasthi. May 7, am. March 21, am. Reply to A V. March 21, pm.
G Angela. January 26, pm. Reply to G Angela. January 29, am. December 22, am. Reply to Gurleen. December 23, am. December 12, pm. Reply to Rom. Great and pleasure to see u back dear. Missed u and ur yummy recipes a lot. Hope ur doing great too…. Food Advertisements by. Conversion Chart! Click here for more Snacks Recipes. Sharing is Caring! Fried Fish Fingers ».
You're welcome and thank you for your kind words. You're most welcome Abdurahuman Yousaf! Thanks for trying and sharing your feedback here. Happy cooking! Good luck with it and Happy Cooking! Please advise on how to make perfect Medu v adas. Medu vada look perfect and tempting.. Thanks all for the lovely comments…It really means a lot.. What crispy ulundhu vadas! I'd like to dip some in hot piping sambar!
Perfect uzhunnu vada. I can have it whenever I feel like kothiavunnu… Thats one one the advantage being in Kerala… Yours look really good. Very beautiful clicks sangeetha, very tempting medu vada….
Apply cold water on your left hand and put a little batter of the size of a lemon on it. Press it softly to get a flat round shape. Make a hole in the middle with wet finger. Place them in the hot oil and deep fry. Repeat the procedure for the remaining batter.
So make sure your hands and fingers are wet. In kerala Idli will be the usual combination for Uzhunnu Vada. You can also visit this link Keerai Vada. Tried this recipe? Let us know how it was! Response 8 A. ANU November 8, Jasmine March 21, Load more replies 4.
Ginny Johney August 18, Sivanes March 12, BJ April 19, Santhosh November 16, Leave a comment Cancel reply.
0コメント