Am sharing this recipe for Onam which falls on 25th August 2018. . Wishing malayalees around the globe Happy Onam
Medu Vada or Ulunthu Vadas is a traditional dish of south India served with coconut chutney and sambar. This crispy deep fried snack is made with urad dal and raw rice along with some basic ingrediesnt like green chilies, onions and curry leaves. The vadas are not difficult to make once you have got the idea to get the perfect consistency of the batter. Do view the video clip for better understanding on how to shape the vadas. For those who find it difficult, no sweat, take a banana leaf or a plastic cut in square shape. Shape your vadas on it and slowly put into oil. I am using par boiled rice so that the vadas are not only crispy but also less oily. You can use normal jasmine rice.
The vadas are usually served for tea time,breakfast or after a hearty meal as a light snack. I love to dip the vadas in mint or coriander chutney as it tastes so refreshing when munching !!
Vadas
Ingredients A
250gm whole skinned urad dhal
1 handful par boiled raw rice
Ingredients B
1 medium size onion (chopped finely)
3 sprigs curry leaves(chopped finely)
half a green chili(chopped finely)
salt to taste
Ingredients C
2 cups or more oil to deep fry vadas
Wash at least three times in running water and soak urad dhal and raw rice for 4 hours in a pot with about 5 to 6 cups of water. Drain and grind both ingredients by sprinkling water into a fine paste. I used wet grinder to grind the ingredients. It usually takes about 20 mins to get a fine and fluffy textured paste. Take note that the paste must be thick in consistency. In this paste, add in ingredients B. Combine well. Heat oil. The heat should be medium heat and not high heat. Vadas cooked in high heat usually end up with a brown outer layer yet uncooked inside. So ensure that the heat is in medium. wet your palms, take a medium size batter, make into a round shape, flatten it and then make a hole in the center with your thumb. Slowly slide in the vada into semi hot oil to fry. Wet your palms each time before taking some batter. Check out the video below for better understanding. Place three vadas at a time so that the vadas do not stick together. Fry until both side turns golden brown. Usually this vadas are served with chutney or sambar. I have served with coriander chutney.
Note: Some uses cumin seeds for the vadas which I normally do not. You can add cumin seeds if desired.
Coriander Chutney
Ingredients A
1 cup grated coconut
1 small green chili
1 shallot
6 to 7 slices of fresh ginger
1/2 cup fresh coriander leaves
salt to taste
Tempering
1 dried red chili,break into a few parts
1/4 tsp urad dal
1/4 tsp mustard seeds
2 sprigs curry leaves
Grind into a paste ingredients A except salt. Heat wok with 2 tbsp oil. Add red chili, then mustard seeds and urad dal. Once the dhal colour turns light brown, throw in curry leaves, then pour in the grind coconut mixture. Add some water to make the chutney serving consistency. Give a stir and close fire. Add salt to taste. Leave the chutney in the wok for 5mins, before dishing in a bowl. Chutney made with coconut in general are not cooked long. The instant you have added the coconut paste, close fire and leave the paste to heat through the heat of the wok.
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