Nature Kitchen: Vada specials

Medhu vadai is the most popular snack prepared especially during festival seasons. We can serve it with sambar and chutney or else with yoghurt. By adding spinach to this dish, it makes little healthy.

Ingredients :

Chopped spinach - 1 cup
Urad dal - 1 cup
Onion - 1 no
Green chillies - 2 nos
Black peppercorns - 1/2 tsp
Coconut pcs - 1 tbsp
Cumin seeds - 1/2 tsp
Corriander leaves - 1 tsp
Ginger paste - 1/2 tsp
A pinch of hing
Salt to taste
Oil for deep frying

Direction to cook :

1. Soak the urad dal for one hour & grind them without adding water.

2. To the batter add finely chopped onions, spinach, green chillies, peppercorns, cumin seeds, hing, corriander leaves, ginger paste, coconut pieces & salt to taste.

3. Heat the oil in the frying pan, apply some water in your palm and take a small ball of batter and shape it like dougnut and make a hole in the middle & deep fry them till crispy and done.

Serve warm with sambar and chutney.

Medhu vada is south indian fried donuts. It is spicy & best served with chutneys & sambar. This is my menu on pongal. Made yummy sambar & dahi vadi with the leftover stuff.

Wish you all happy pongal !!!

Ingredients :

Urad dal - 1/2 cup
Salt to taste
Finely chopped onion - 1 no
Curry leaves - 1 tbsp
Black peppercorns - 1 tsp
Green chillies - 3 nos
Corriander leaves (finely chopped) - 1 tbsp
Cumin seeds - 1/2 tsp
A pinch of hing
Oil for deep frying

Directions to cook :

£ Soak the urad dal in water for atleast two hours. Drain the water thoroughly & grind them to smooth paste (without adding water). Add salt to taste.

£ Add the remaining ingredients to the batter.

£ Heat the oil in the frying pan. Keep a bowl of water in side to dip the hands before making the vada.

£ Wet your hands & take a dollop of batter & make a hole in the middle. Deep fry them in the oil till golden brown in either side & crispy.