Medu Vada

"If you're out, and starving, and need a bite to eat, then you need fast food"

I know that most of the people know how to make medu vada but the below mentioned is the traditional one which most of the authentic south indiand consider it as the correct one and so am I.
These are the deep fried fritters made out of the paste of urad dal seasoned with little bit of salt. Sambar and Coconut chutney are the main accompaniments served alongwith the vadas.
Do try this homemade and authentic comfort food of South India straight out of my Kitchen Diary.
Dish Name

MEDU VADA
Qty
Unit
Description
0.3
KG
Urad Dal (lentil)           
0.001
KG
Asafoetida 
0.01
KG
Salt
0.015
KG
Green Chillies         
0.01
KG
Curry Leaves           
0.006
KG
Black peppercorns

LT
Oil for frying





Method:-
Wash the lentil in running water and soak it for an hour. Then drain the water.
Soak the asafoetida in 5ml/1 tsp of water until dissolved.
Wash, slit, deseed, chop the green chillies and discard the stems.
Wash and pat dry the curry leaves.
Put the lentils in the blender and make a fluffy batter, adding small quantities of water at a time (80ml/5 tbps + 1 tsp in all).
Transfer the lentils to a large bowl, and add the remaining ingredients, except the cooking oil. Mix the ingredients well.
Mix peppercorns with the batter.
Heat oil in a kadhai/wok.
Moisten a spatula or a steak turner and place two portions of the batter at a time on it. Flatten them into a round shape (approx 2" diameter) with a moist hand.
Then make a doughnut-like hole with the index finger in each.
Now invert the spatula deftly over the kadhai/ wok, and deep fry over medium heat until they are light golden in colour.
Remove them and keep them aside for 2 minutes. After this, return to the kadhai and deep fry them until they are crisp and golden in colour.
Remove the vadas onto an absorbent paper, to drain off the excess fat.

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