Medu Vadai/Ulundu Vadai
Medu Vadai is famous south indian item that is cooked often during festivals. The Vadai can be eaten directly or soaked in Curd / Sambar to produce two more variations such as Curd Vadai and Sambar Vadai. I will first go through the recipe for Medu Vadai.
1. Soak 2 cups of Ulundu(Urad) in water for 2 hours. If you are running short of time, you could soak them in hot water for about an hour.
2. Finely chop Green Chillies ( About 3), Ginger and Onion(if you are not making this for a festival)
3. Drain all water from Ulundu and grind to a fine paste. Add salt while grinding(about 1-1.5 spoons). You may be required to add little water to ensure that the paste is fine.
4. Mix Green Chillies, Ginger, Onion and Asafoedita(Hing) to the paste and set aside for 10 minutes.
5. Heat Oil in medium flame.
6. To make Vadai, keep a bowl of water near you. Dip your hands in water and take little Ulundu paste, make a hole with one of your fingers and drop them with care in oil. [The real difficulty comes while making the Vadai with a hole especially for beginners. ]
7. Make sure that both the sides turn brown. Spread out in a piece of paper or cloth to drain excess oil from the Vadai.
Sambar Vadai and Curd Vadai
If you are planning to make Sambar or Curd Vadai, you should keep a bowl of hot water near you. As soon as you take the Vadai from oil, drop them in hot water for a minute. The water need not be too hot. This is to ensure that the excess oil is removed and also hot water make fine pores, so that Sambar or Curd can easily seep through the pores. Remember not to keep the Vadai for long in hot water, not more than a minute.
Medu Vadai is famous south indian item that is cooked often during festivals. The Vadai can be eaten directly or soaked in Curd / Sambar to produce two more variations such as Curd Vadai and Sambar Vadai. I will first go through the recipe for Medu Vadai.
1. Soak 2 cups of Ulundu(Urad) in water for 2 hours. If you are running short of time, you could soak them in hot water for about an hour.
2. Finely chop Green Chillies ( About 3), Ginger and Onion(if you are not making this for a festival)
3. Drain all water from Ulundu and grind to a fine paste. Add salt while grinding(about 1-1.5 spoons). You may be required to add little water to ensure that the paste is fine.
4. Mix Green Chillies, Ginger, Onion and Asafoedita(Hing) to the paste and set aside for 10 minutes.
5. Heat Oil in medium flame.
6. To make Vadai, keep a bowl of water near you. Dip your hands in water and take little Ulundu paste, make a hole with one of your fingers and drop them with care in oil. [The real difficulty comes while making the Vadai with a hole especially for beginners. ]
7. Make sure that both the sides turn brown. Spread out in a piece of paper or cloth to drain excess oil from the Vadai.
Sambar Vadai and Curd Vadai
If you are planning to make Sambar or Curd Vadai, you should keep a bowl of hot water near you. As soon as you take the Vadai from oil, drop them in hot water for a minute. The water need not be too hot. This is to ensure that the excess oil is removed and also hot water make fine pores, so that Sambar or Curd can easily seep through the pores. Remember not to keep the Vadai for long in hot water, not more than a minute.
- Sambar Vadai - follow the above procedure and drop the Vadai in Sambar after taking out from hot water.
- Curd Vadai - Grind Yogurt, Coconut, green chillies, Coriander and Salt. Drop the Vadai in this Yogurt mixture after taking out from hot water.
No comments:
Post a Comment