Crispy Medu Vada | Vada Recipes | South Indian Vada | Breakfast Recipes | Indian Breakfast

 

Crispy Medu Vada | Vada Recipes | South Indian Vada | Breakfast Recipes | Indian Breakfast

water is one snack which is enjoyed by everyone and today's. . Now I have a perfect recipe to share with all of you. This is a foolproof recipe and it worked out great for me.

So let's, get started and check out the recipe for Madhu burden. I have taken 1 cup of guru, dal and soaked it for 4 hours, so you can see they've nicely plumped up discard the water from the soaked dal don't, add too much water at a time add very little water And grind to a nice fine batter, basically the batter has to be nice, thick and fluffy.

You can see the butter butter is nice and fluffy. Now, how do you know that it's, light and fluffy? So this is a small test that you can try so take a little bit of the batter, take a little a small bowl of water and just drop the batter into the bowl.

So you can see it instantly floats. So that is an indication that the batter is right and it's come to the right consistency, so you can see how thick the batter is. Now I've used roughly about quarter cup of water little at a time to grind the dal, so make sure you don't, add too much of water and grind the batter, because then it can become too watery.

So I'm, going to refrigerate the batter for about two hours. So here is a small tip. I would like to share with you so the reason why I am refrigerating. The batter is because, while grinding the batter in the mixer jar, it tends to heat up.

So I'd, like to cool the batter completely before I start making the butters the vada batter has been in the fridge for about two hours, so I've, taken it out. Now I'm going to season it with 1/2 teaspoon of salt.

To this add one medium sized onion finely chopped. I can see if chop the onions, very, very fine, two green chilies, finely chopped a few curry, leaves mix everything together. If you don't like onions, you can do the vada without the onions, so some of them also add ginger.

So if you want, you can also add small bits of ginger. Take some oil for deep frying make sure to maintain the temperature on medium flame throughout. So I'm, taking a banana leaf to shape the wire. I can also use your palm.

Take a small portion of the batter dab a little water after you've taken the batter gently press. It down make a small hole in the center and gently slide. The prepared butter into the hot oil. The vada takes time to cook so make sure you are not in a hurry to cook the water, because it can change color very quickly if the temperature is very high, turn the bird at intervals.

So there's, an even color throughout, and the vadas cooked through once the butter has come to a nice golden brown color, remove them from the oil and serve it hot, with a nice coconut chutney. So there you go here.

This is absolutely hot and delicious and crunchy butters, which is nice and crispy, and golden on the outside and nice and soft on the inside. Now this is best enjoyed hot and with a little coconut chutney by the side.

You can also have some coffee if you wish so do, try this recipe and enjoy. You can get a copy of first edition of the home cooking book on 21-3