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Medu Vada ...

Bhavna's Kitchen Follow
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  • 9 years ago
More recipes at http://www.bhavnaskitchen.com
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Usually Medu vadas are made with only urad dal but I am not a big fan of urad dal alone. So I have developed this recipe as per my tastebud.
SERVINGS: 12 bondas OR about 10 medium Medu vadas)
1/4 cup/ 125 ml Urad dhal whole or split
2 teaspoons thuvar dhal
1 teaspoon rice
2 green chillies chopped
1 tablespoon finely sliced coconut pieces
1/2 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns, coarsely pounded
Few fresh curry leaves
1/4 teaspoon asafoetida
Salt to taste
Oil for deep frying
Wash and soak the dhals and the rice togther for an hour.

Drain and grind, adding very little water to a smooth but thick batter. The batter has to ground fine but water should be used very sparingly.

Add the salt, chopped chillies, coconut pieces,curry leaves, cumin seeds, asafoetida powder and the pepper. Mix well. Mix in a whisking motion to incorporate air in the batter and make it fluffy. This ensures that the bondas are soft on the inside with pores formed therein. Heat oil in a heavy pan. Moisten your palm and fingers and roll the batter like balls and deep fry in hot oil. To make Medu vadas, make hole in the middle of batter.
Turn them in the oil a few times to fry evenly.
Remove with a slotted ladle and place on absorbent tissues.
Serve hot with sambhar, coconut chutney or tomato ketchup.

Urad dhal is rich in protein and fibre, low in fat. These are recommended for diabetics too. Make a good snack for children.
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