Skip to main content

VADA


URAD DAL VADA
Ingredients
2 cups black gram dal(urad dal)
3-4 green chilli
1 small piece ginger
10- 15 small baby onion
1/2 t pepper corns
few curry leaves
3-4 t t sujii (rava)
2-3 t rice powder
salt to taste
a pinch of hing (asafoedite)
oil for frying
METHOD
  • Soak the dal 10 -15 minutes.Drain the water and keep another 20 minutes.
  • (soak on the dal for long time it take more oil and not puffed well.)
  • Chopped the onion (very small piece),,green chilli,and ginger
  • First put the ,green chilli,ginger and hing grind few minutes and add the soaked dal grind without water. for 5 minutes and add the pepper corns and salt grind for few minutes to a fine paste, at the end add the rava and rice powder .mix well in the hand .
  • And add chopped onion and curry leaves mix well
  • Heat oil in a kadai.
  • Take a 1 cup of water in a small bowl.keep aside
  • Tip your right hand in to the water and wet the hand and take a hand full of batter .Shape a round shape vada with a hole in the middle(make a hole ,take in the four finger and make hole in the thump finger .) and gently drop in oil.fry till it is golden brown in colour.
  • (OR take small polythene sheet or banana leaves wet the sheet and take a hand full of batter ,shape in to vada with a hole in the middle . and gently drop in oil.Drop the vada , gently in the corner of the kadai.at the time you fry one or two vadas . Fry till it is golden brown in colour on both side.
  • serve hot with chutney and sambar.
  • http://en.wikipedia.org/wiki/Vada
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more