Medu vada is a traditional favourite breakfast and snack of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days.
Medu vada is a urad dal based fried snack called as vadai in tamilnadu.
It takes a little time and practice to make a perfect medu vada but you won’t regret it, I’m sure.
Grind the batter with just enough water to make a soft but not watery dough – as it’s the consistency of the batter that determines how soft and shapely the vadas turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the wadas must live up to the name
Take care to make the vadas as soon as the batter is made, as they will absorb too much oil if left to ferment. Also, forget not the hole in the centre for it is the defining feature of medu wadas!
If making during navratri or festivals dont add Onions to this vada.
inspite of my first attempt the wadas turned out to be soft fluffy inside & crisp from outside and yes was flooded with praises from husband
Tips for crisp and soft medu wadas
1.If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
2.If batter is too soft: it will not be able to hold the shape and will absorb too much oil.
3.It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.
4.As soon as the batter is ground , dont let it ferment or sit on the counter for long.
5.For beginners , shaping the vadas on the greased plastic cover is the easiest.
6. Do not add rice flours and maida in excess (follow above measurement strictly ) they will make your vadas hard too.
7 If dal is soaked for longer hours it yields crispier vadas but drinks too much of oil.
8. another tip is add 1 tbsp rava to grinded batter just before deep frying and mix well. to get cripsy wada
9. if your batter becomes runny than add either 1/2 spoon rice flour + 1/2 spoon maida & try making vadai.another option will be to add 1 tbsp rava (sooji) to batter mix well and then make the vadas
Ingredients
Urad dal / Ulundhu / Black gram - 1 cup
Salt - As per taste (2 tsp)
onion chopped - 1 (optional)
Asafoetida - A pinch
Rice flour - 1/2 spoon
green chilli - 2 small
coriander leaves -1 tbsp
Maida / All purpose flour - 1/2 spoon (Optional)
chopped coconut pieces- 10-12
Curry leaves - Few
Oil - For deep frying
water - 1/4 cup for grinding
Method:
1.soak washed urad dal in enough water upto 4 cups for upto 1.5 to 2 hrs maximum. (i soaked for 1.45 hrs).drain all excess water and add the soaked dal into a mixer.
2 Grind coarsely first without adding water. next scrape the sides of mixer with a spatula or spoon and add 2 spoons of water, close the blender and grind again
3. ,if mixture gets stuck scrape the sides,give mixie a pulse , add 2 spoon water and grind again .do not pour water as your batter can get runny try as much to grind with little water
4.You can check if batter is ground properly in two ways :
a. to check the batter just grease your fingers with oil, then pinch some of the batter and roll into a ball, if you are able to make a non-sticky ball with it the batter has the correct consistency
b. you can roll a small ball and put it in bowl of water if ball sticks at the base of bowl than you need to grind more ,but if ball rises than batter is done
Once the dal becomes almost ground, Remove from mixer and whip well using your hand or spoon for 1-2 minutes . Aeration is very important to make the vada crisp and fluffy.
5.now add cumin seeds, black peppercorns, chopped curry leaves, chopped coriander leaves, chopped coconut pieces, chopped green chili, chopped ginger and chopped onions. you can add all of these or a combination of these spices and herbs. add salt to the batter. mix the batter with the herbs, spices and salt.
6•Heat oil in a thick bottomed pan sufficient enough to deep fry.Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter.If there is a sound of a sizzle and batter rises above quickly that means the oil is ready.
7.now grease a plastic sheet with oil .take a bowl of water wet your hands and place a portion of dough on plastic.now make a hole in centre and shape it in form of round wada.
8. transfer wada on your wet palm and slide wada carefully in oil as oil will get splashed .once you get experience you can directly make wada on your wet palms and slide it in oil
9 deep fry wada till brown on both sides.
10.drain on tissue paper .
11 .serve it hot with coconut chutney & sambhar
12 you can soak wada in sambhar and serve it sprinkled with chopped onion,coriander & yellow shev
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