Difference between revisions of "Medu Vada"
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== Description == | == Description == | ||
* Ethnicity - South Indian | * Ethnicity - South Indian | ||
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# Soak the [[urad dal]] in [[water]] for an hour. | # Soak the [[urad dal]] in [[water]] for an hour. | ||
# Grind to a paste all the ingredients except [[oil]] with as little [[oil]] as possible. | # Grind to a paste all the ingredients except [[oil]] with as little [[oil]] as possible. | ||
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# Serve hot. | # Serve hot. | ||
| − | [[Category:Indian | + | ==References== |
| − | [[Category:South Indian | + | <references/> |
| − | [[Category:Asafetida Recipes]] | + | [[Category:Indian cuisine]] |
| − | [[Category:Curry Recipes]] | + | [[Category:South Indian cuisine]] |
| − | [[Category:Curry leaf Recipes]] | + | [[Category:Asafetida Recipes]] |
| − | [[Category:Urad dal Recipes]] | + | [[Category:Curry Recipes]] |
| − | [[Category:Chile leaf Recipes]] | + | [[Category:Curry leaf Recipes]] |
| + | [[Category:Urad dal Recipes]] | ||
| + | [[Category:Chile leaf Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
Latest revision as of 16:36, 15 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 1 cup: urad dal
- 1 big piece: ginger
- 3 no: Green chilli's
- 1/2 tsp: pepper corns
- 1 tsp: hing
- A few: curry leaves
- oil for deep frying
- salt to taste
Procedures
- Soak the urad dal in water for an hour.
- Grind to a paste all the ingredients except oil with as little oil as possible.
- Refrigerate the batter for an hour.
- Heat oil in deep pan for deep frying.
- Shape into Vadas and deep fry on both sides till brown.
- Serve hot.
