Medu vada..

Hi friends!  I  won't bore you at the cost of repeating myself about the SNC  challenges each month by Divya Pramil. Click on SNC logo on side bar to know more. However, let me tell you this month challenges are for  North team Medu vada by Sherin from Kuk's Kitchen.

And for South team members is by Yours truly, Me and its Misal pav.  Hmm I am hungry now, so why make everyone wait. Lets begin.

Ingredients:

1 cup urad dal
2 green chillies finely chopped
1 tbsp  curry leaves chopped
1 onion finely chopped (optional)
1 tsp pepper crushed
1tsp cumin seeds
a pinch of hing or asafoetida
1 tbsp chopped ginger
some coriander leaves 
salt to taste
Oil to fry
water as needed


Method:

Soak dal over night or 5-8hrs. Drain water completely and grind in batches. If needed add water 1tbsp at a time. I had soaked overnight so my dal was already very soft, and I did not need extra water. Grind to smooth paste and batter should be very thick. My mixer had a blade which I was not aware of and it did the work and I was smiling and singing oh la la.  Hha hahah. One should enjoy while making food, isn't  it?

Once the batter is ready, add rest of your ingredients minus the oil, which you need for deep fry.
Heat enough oil in kadhai  that vadas can have a nice hot swim in oil. Ok kidding. Just heat enough oil to dunk the vadas.

Now comes tricky part. I wanted to be super fast so  I just made few vadas to take pics and my first lot came out good. Rest followed suit. Since I make dahi vadas often I thought this would be easy but I did face bit of problem. Keep a cup of water handy and wet your fingers.  Take a plastic sheet and dump one ball of batter and make a hole in middle using finger and sing there is a hole in my vada  la  la la. Ain't I funny?  hahaha
I used my hands so I was able to make the vadas in my palm only for the first lot and for second lot I used plastic sheet.
Slowly pick up and slide the vadas in hot oil and fry them till they are golden brown on both sides. Fry in medium heat.

Take them out of kadhai and drain excess oil on tissue paper or kitchen paper.

Serve hot with coconut chutney or sambhar.  I used coconut chutney and would share how I made the chutney in different post later.

Lots of tips on Sherin's post which tell you what you should and should not do. Forgive me I am too lazy to copy the whole thing again. Head over to her place to read her tips. So here my challenge is done. Over to you for lovely feedback.

Ah forgot to mention. Here is step by step pics  of what I did and sorry could not take pics of shaping vada as my both hands were tied up in batter.

  Linking this to Sherin's 
Medu vadas.




My South team friends, do not forget to link your misal pav entries HERE

Special thanks to Divya for successfully conducting the SNC event and thanks to her we all have bonded like best buddies and learnt a lot from each other along with our normal chats.

Posted in: medu vada,snc event,South Indian Recipes