Matar Paneer Recipe

Medu Vada Recipe

Soak 2 cups urad dal (husked and split black gram) for 4 to 5 hours. You could also soak them overnight.

Later drain the water. Add the soaked urad dal in a grinder jar. Add 2 to 3 tablespoon water or as required. But just make sure that not to make the batter very thin.

Grind the urad dal to a smooth batter. The batter should be fluffy, thick and not liquidy. A quick tip is to add a few drops of batter in a bowl of water.

Move the batter into a big bowl or vessel.

Add ⅓ cup finely chopped onion, 1 or 2 sprig of curry leaves (chopped) and 2 to 3 tablespoons of chopped coriander leaves (optional).

Next add 1 or 2 finely chopped green chilies, 1 tablespoon finely chopped ginger and ⅓ cup chopped fresh coconut pieces (optional).

Also add 1 teaspoon cumin seeds, 1 teaspoon crushed black peppercorns and salt as required. The addition of black pepper gives a good taste but is optional.

Mix the batter very well and use right away.

Take a bowl of water. Apply some water from the bowl on both your hands.

Place some batter in your hand and form it into a bowl. Place a hole in the center with your thumb.

In a kadai heat oil. Keep the flame to medium. Once the oil becomes hot, Slid the medu vada into the hot oil.

Once the vada are slightly golden then gently turn over with a slotted spoon and continue to fry.

Fry the medhu vadai till crisp and golden. the oil should be not very hot, but medium hot