VEGETABLE MEDHU VADA

Medhu vada is a traditional south Indian dish that is prepared on every festive occasion. Although it is deep fried, if prepared correctly, the end product will not be too oily. Usually I make it only on festive occasions and at that time I could not do justice to my dietary restrictions and think about calorific counters…But the best part in me is I incorporate veggies in all possible ways as much as I can and I don’t mind to add veggies even in the deep fried ones.

INGREDIENTS:

Urad dhal – 2 cups

Salt – as per taste

Oil – as required

Carrot – 1

Carrot – 50 g

Onion – 1 (optional, I didn’t add as it was offered as neivedhyam to God on Pongal)

Boiled potato – 1 medium size

Ginger – 1 small piece

Green chilly – 5-7

Finely chopped curry leaves and coriander leaves – few

METHOD:

· Soak the urad dhal for 2 hours.

· Grind the urad dhal with very little water in the grinder, adding boiled potatoes and salt. Sprinkle water as and when needed. This is the most careful part in making perfect vadas. Adding boiled potatoes while grinding makes the vada crisper and fluffy. When the batter becomes a soft paste, remove and transfer to a bowl.

· Meanwhile, grate the carrot and ginger using the grater and chop the cabbage to thin medium slices. Chop the chilies very fine. We can also add green chilies while grinding urad dhal but that will give bland taste, instead adding the chilies to the batter gives spiciness enhancing the taste.

· Mix the veggies, curry leaves, green chilies to the vada batter thoroughly.

· Heat pan with oil. Meanwhile take a small amount of banana leaf or plastic sheet (ziplock), wet the leaf/sheet and hand, take a small amount of batter and spread in the leaf/sheet, gently press with the fingers to correct the shape, make a hole at the center. Take the vada in the hand removing the leaf and drop very carefully in the heated oil. Deep fry until it becomes golden brown.

· Serve hot with sambar/chutney.

Tips:
** If the batter has become watery, refrigerate for half an hour and make vadas.
** If you are not sure of the right time to remove, put a small amount of batter into water, it should float.
** Make sure the oil should be in medium heat. If the oil is too hot, it will burn the vadas.

Am sending this to srilekha's EFM - Savories Event .