Medhu Vada

Photo: Anonymous

Ingredients

1 cup Ordinary rice

1 teaspoon Ginger grated

1 tablespoon Coconut grated coarsely

8 whl pepper corns, (8 to 10)

Salt to taste

Oil to deep fry

Wash and soak dal and rice together in plenty of water overnight.

Drain, grind to a soft batter, a fine grain should be felt in it.

Do not make the batter thin. It should be thick enough to shape vadas.

Add all ingredients and beat well with hand to incorporate air.

Heat oil, wet palm and take an idli sized lump on fingers palm side up.

Make a hole in the middle with thumb.

Slip gently into hot oil, repeat for more.

Or use a medhu vada press.

Fry 5-6 at a time on medium flame.

Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)

Makes: 35-40 vadas.

Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

1.0 servings

Wednesday, December 2, 2009 - 11:43pm

Anonymous