The Chef
| Name |
Anjali Batchu |
| Country |
India |
About the recipe
This is a common dish of South India. Idli and Vada is a common combination to make delicious breakfast. It also makes a good dish in a typical South Indian meal. Kids and adults alike love the crunchy, spongy texture.
The ingredients
| Udad dal |
2 cups |
| Onion medium size |
1 |
| Green chillies |
4-6 |
| Ginger |
1 inch length |
| Crushed peppercorns |
¼ tspoon |
| Salt |
to taste |
| Oil |
for deep frying |
The process
- Soak Udad dal for 3 to 4 hours.
- Wash the dal well , drain.
- Grind dal with chopped onions,green- chillies, ginger and salt. Add (only a little) water to make a smooth paste.
- Add crushed peppercorns
- Mix well.
- Heat required oil in a frying pan.
- Take a plastic sheet, wet with water. Make small balls of the paste with wet hand, keep on the wet sheet, flatten slightly, make a round hole in the middle with your finger . Transfer from the sheet on to the wet hand and leave gently into the oil.
- Fry on a medium heat so that it cooks well inside. Remove from the oil when they turn to golden color .
- Serve hot and crispy vada with coconut chutney and sambar.
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Proofs!
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Medhu Vada with Chutney and Sambar
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