504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins

Cooking time:     20 minutes

Category    :        Snack

Serves-               3 to 4

Ingredients

Urad dal                -        1 cup

Rice                      -        1 tbsp.

Reva                     -        1 Teaspoon

Green chillies         -        5 Nos.

Ginger                  -         1/2 inch

Curry leaves                    1 Sprig

Refined Oil           -           For Deep Frying

Salt                                To Taste.

Method:

• Soak Urad dal and rice in water for 1/2 hour. 

• Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
• Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

• Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

• Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

• Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
• Refrigerate for 1/2 hour.

 Making Vadais

•  Heat a kadai with oil.
• Keep water in a bowl and wet your hand.
• Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

• Slowly drop it in oil. Keep the flame medium to low while frying.
• Once a side become golden brown turn the other side and wait until it turns into light golden brown.
• Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

• Drain and place on kitchen towel.
• Serve with chutney or sambar.

503;Curry Leaves and Mint Thogayal / How to make Curry Leaves and Mint Thogayal

Thogayal are made every now n then in any South Indian households. This is a very nutritious Thogayal. These leaves have lot of health benefits. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).

You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good  for long. Making this is really easy and a perfect options for bachelors too. 

Preparation Time    10 minutes

Cooking Time          0 Minutes

Servings                  4 People

Ingredients:

Fresh Curry Leaves	1 cup
Fresh Mint Leaves	1 Cup
Chopped Tomatoes	1 Cup
Chopped Green Chillies	2 Nos.
Coconut Oil	2 Tablespoon
Urdh Dhal	2 Tablespoon
Red Chillies	2 Nos.
Asafetida Powder	½ Teaspoon
Salt	To Taste

.

How to Make Curry Leaves and Mint Thogayal Here you Go

• Wash the curry leaves and Mint well and drain.

• Heat oil in a pan. Add red chillies and fry till it starts to crackle and then add urdh dhal , green chillies , Tomatoes  and Hing  and sauté till it turns golden brown. Keep aside.

• Heat the oil in a pan, add curry leaves and Sauté until the leaves wilt a little. Keep aside

•  The same pan, Add mint leaves and saute until the colour slightly changes. Remove and set aside to cool.

• Transfer all above items to the Blender add the salt and add little  water and grind it to the smooth paste.

•  Transfer to a clean glass jar and store in the refrigerator. 
• Serve with Hot rice.

Enjoy!!

Note :

• You can add some coconut pieces too while grinding.
• You can add fresh coriander Leaves too while grinding.

Have you Tried  My 

Coconut Thogayal 

Pudina Thogayal

 Inji Thogayal

Coriander Leaves  Thogayal