Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Lahsun Shev Recipe | Garlic Sev Recipe [Video]


Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

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lahsun shev lasoon sev

So how have you guys been? I'm making an appearance after a gap of few weeks now.

For the first time, it is not because I was busy with work, but because I was on vacation. Finally!! The last real vacation that did not involve attending weddings or meeting family was when we went to Bali in 2017 and we were both craving some "us" time. This year we kept it local and visited North East India.

Before I went on vacation, I shared the recipe of the BEST CHOCOLATE CAKE ever!!! I hope you tried that out cause that's a keeper. But that cake, was what I wanted to make for Gee and Raj's birthday. They had asked me for totally different things.

Gee, not one with a sweet tooth and someone craving a certain savory for months now, asked me to make her Garlic Sev, the way they sell in Goa. She's been trying her luck to find something similar in Bangalore, but not succeeded. I thought I would attempt to make some for her. Whether it tastes exactly like the one she buys in Goa, it is up to her to tell, but I thought it was really really tasty and it was so simple to make.

lahsun shev lasoon sev


Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. The dough is very simple, just a few ingredients. The dough doesn't require any real kneading, just enough to combine all the ingredients together. Then you need a sev press or any press really that can shape the sev. Using the press, release the dough straight into the hot oil and deep fry until crisp.

The amount of garlic I used gives the sev a mild garlic flavor. To get a more prominent flavor, add more garlic.

Garlic Sev stores well for 1-2 weeks in an airtight container, but, I assure you it won't last that long for you to test. This thing is so addictive, it will be gone in a jiffy. Serve garlic sev with tea during tea times or just snack day long.


lahsun shev lasoon sev



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Garlic Sev Recipe | How to make Lahsun Sev

lahsun shev lasoon sevGarlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                One small jar

Ingredients:


1 cup Chickpea Flour (Besan)
5 to 6 Garlic cloves
0.25 tsp Asafoetida (Hing)
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 Tbsp Oil
Salt to taste (Curd)
Oil for deep frying
Water as required

Method:


1. Blend the garlic, asafoetida, red chilli powder, turmeric powder, salt and 1 Tbsp oil with a little water into a smooth paste. The mentioned amount of garlic gives a very mild flavor, add more garlic for a more prominent garlic flavor.
2. Take the chickpea flour/besan in a large bowl and add the blended garlic masala.
3. Knead until combined. Add more water if required. If it is too sticky, add a little more chickpea flour/besan. Adjust salt or red chilli powder as required.
4. Take a chakli press or a sev press and select the sev plate of the thickness you desire. Grease the plate and the press.
5. Add in a portion of the dough to the press and stuff it in tight.
6. Heat oil for deep frying.
7. Once the oil is hot, press the sev directly into it.
8. Allow the sev to cook for 1-2 minutes on medium heat, then flip it.
9. Cook for 4-7 minutes until crisp and lightly browned.
10. Remove from heat and either place it on an absorbant paper towel or a collander.
11. Once the sev has cooled completely, gently break it into smaller pieces.
12. Store in an airtight container so that sev remains crisp.



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Milk Rusk Recipe | Sweet Bread Rusk Recipe [Video]


Milk Rusk is a twice baked sweet bread. Milk Rusk is sweet and tastes best with a hot cup of tea. Rusk is a popular tea-time snack in India.

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How do you like your chai/tea? I like mine slightly strong with little milk and 1 tsp of organic jaggery powder, that brown chocolatey kind, with a rusk to dunk into it.

I LOVE dunking biscuits and rusks in my tea. I sometimes dunk cakes and bread too, but that's a story for another day. I've been dunking rusks for years and loved how the crispy hard rusk just melts once dunked. My snack box usually has a packet of rusk from the local bakery, coz those are the BEST!


So one Saturday, when I was relatively free, I decided to bake some myself. So there are sweet rusks and savory rusks. I am not sure if the savory one is native to only Bangalore and surrounding areas because I had never seen one before. But that's my least favorite one, so totally ignoring the existence of that one. There are 2 types of sweet rusks, the bread rusk and the cake rusk. The cake rusk is like a biscotti, where one bakes a cake first and then slices it and bakes again until it dries up and becomes a crisp sweet cake rusk. That's a recipe I still need to try. This time I tried the second recipe, which is of bread rusk. 

To make the bread rusk, one needs to bake a sweet bread first and then slice it and bake it again until it dries up to give the crispy hard rusk that we all enjoy.


About the Sweet Bread
  • Bread rusk takes a considerably longer time to make because it includes the rise time of the bread. However, this is free time as you don't need to monitor it, just leave it in a warm place to rise.
  • Sweet bread takes longer than regular bread to rise. The added sugar slows down the process, so you will have to wait longer. It took me around 4 hours to get a good rise out of the bread, it may take longer if you live in a cooler area. 

Once the bread is ready, it doesn't take very long to make the rusks if you have a large oven and a sheet pan. I had to make mine in batches, so it took me some time to bake them all.

But the wait was worth it! The satisfaction of dunking a home baked rusk exceeded the boredom of the waiting period. Happy Rusk Baking to you!!


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Milk Rusk Recipe | Sweet Bread Rusk Recipe


Milk Rusk is a twice baked sweet bread. Milk Rusk is sweet and tastes best with a hot cup of tea. Rusk is a popular tea-time snack in India.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     6 Hours
Cook time:     1 Hour
Total time:     7 Hours
Yield:                Makes 20-25


Ingredients:


2 cups All purpose flour
0.5 cup Milk Powder
3-4 Tbsp powdered Sugar
0.5 cup lukewarm Water
1 tsp Sugar
1 tsp Active Dried Yeast
1 tsp Oil
1 tsp Milk
Water as required

Method:


1. Add the 1 tsp of sugar and the active dried yeast into the lukewarm water and mix well. Keep is aside for 5-10 minutes to bloom.
2. Take the flour, milk powder and powdered sugar in a large bowl.
3. Add the yeast and mix well.
4. Knead into a smooth dough using water.
5. Coat the dough with the oil and cover and keep aside to rise until doubled. This may take 2-4 hours.
6. Once the dough has doubled, punch it down and knead it gently for 2-3 minutes.
7. Divide the dough into 2 and shape into rolls. Cover and keep aside to rise again.
8. Preheat the oven to 180 degree C.
9. Once the loaves have doubled, brush the loaves with milk and bake for 30-40 minutes until done.
10. Allow the bread to cool completely, then slice into rusk slices.
11. Preheat the oven to 180 degree C.
12. Place the rusk in a single layer in a baking tray and bake for 20-30 minutes.
13. Flip the rusks after 10 minutes.
14. Cool on a wire rack.
15. Store in an airtight container. Serve with tea or coffee.



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Masala Puri Chaat Recipe | Bangalore Street Style Masala Puri Recipe [Video]


Masala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and Sev. Vegan and delicious!

In a hurry? Jump to Video or Jump to Recipe

bangalore street food masala puri chat

What's the first thing that comes to your mind when you think of Street Food?

To me, it used to be Pani Puri, but since I moved to Bangalore, it has always been Masala Puri. The cozy spicy warmth of Masala Puri is perfect for these rainy evenings.

I was introduced to this by Raj. In fact, this doubled up as his dinner most days. He had a regular street vendor who made the best Masala Puri I've ever eaten. Unfortunately, the guy relocated and we never found out where. Since then I've been on the quest to find the perfect recipe to make it at home. And I arrived at this recipe. I first posted it 6 years ago, in July 2013, but the recipe was different back then. I have hence, updated the recipe and this is as close as I have gotten to the street version.

bangalore street food masala puri chat

What is Masala Puri? 

Masala Puri is a “chaat” or street food that originated in Karnataka. Masala Puri is spicy, warm, vegan snack that is a mix of various textures. It is made of crispy puris, green peas, a spicy gravy, sev and fresh vegetables.

The base of the Masala Puri is the crispy puris, the ones used to make Pani Puri. These puris are crushed to make a base, so you can use all the puris that did not fluff up or ones that have holes in them. If you don’t have access to puris, you can use any savory crispy base, like chips, papdi, crackers or even papads. Preferably, something plain and not flavoured. 

The crushed puris are topped with boiled green peas. Dried green peas are used and never fresh peas. The taste of the two varies significantly, hence use the dried ones only. The dried peas are rehydrated overnight and then cooked with a little salt until completely cooked. 

This is then topped with the masala gravy. This gravy is what flavours the masala puri. The gravy is made by blending roasted whole spices with coconut and a little of the cooked green peas. The blended paste is then salted and simmered to develop flavour. I have made different versions of the gravy, sometimes I add in the cinnamon and the cloves, and sometimes I leave it out. Which is why I have marked them optional in the recipe below. Masala Puri is always served warm to hot, so heat up the gravy before serving. 

This is then topped with a mix of finely chopped vegetables like onions, tomatoes, carrots and coriander leaves and Sev. Sev is a deep fried gram flour noodles. The end result is a warm spicy bowl of comfort.

bangalore street food masala puri chat


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Masala Puri Recipe | Bangalore Street Food Style Masala Puri Recipe


bangalore street food masala puri chatMasala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and sev. Vegan and delicious. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     8 Hours (includes soaking time)
Cook time:     45 minutes
Total time:     8 Hours 50 Minutes
Yield:                Serves 3-4

Ingredients:


1 cup dried Green Peas
0.75 cup grated Coconut
1 tsp Coriander Seeds
0.5 tsp Cumin
4-5 Black Peppercorns
2 Marathi moggu
1 Mace (Japatre/ Javitri)
Pinch of Nutmeg (jayikayi)(Grated)
0.5" Cinnamon piece (Optional)
2 Cloves (Optional)
2 tsp Red Chilli Powder
Salt to taste
Water as required
1 small Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 Tomato, finely chopped
1 Carrot, grated
Sev to serve
20-25 Puri to serve

Method:


1. Soak the dried green peas for 8 hours. After 8 hours, boil the green peas in salted water until completely cooked.
2. To make the masala, dry roast the coriander seeds, cumin seeds, mace, nutmeg, peppercorns, marathi moggu, cinnamon (if using) and cloves (if using) for 2 minutes on low heat. 
3. Grind together the roasted spices, grated coconut, 0.5 cups of cooked peas and 1 tsp red chilli powder with a little water until smooth.
4. Pour the blended masala into a kadhai and add 1 cup of water and allow to come to a boil. Add salt to taste and more red chilli powder (if required). Simmer on low heat for 8-10 minutes.
5. To assemble the masala puri, take 6-7 puris in a plate and crush them. Top with the cooked peas, masala gravy, grated carrots, chopped onion, chopped tomatoes, chopped coriander and sev.
6. Serve immediately.




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Vegan Omelette Recipe | How to make omelet without eggs [Video]

Vegan Omelette or Vegetarian Omelet without eggs! This omelet is made using chickpea flour and plain all purpose flour.  Enjoy it guilt free!

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eggless omelette made with chickpea flour

This Vegan Omelette HAS to be on your breakfast menu!!

Eggs have always been so tightly associated with breakfast, that if you don't eat any (like me), you are left with very few options. Well, until now!! Presenting the Omelet without eggs, that tastes just like it was made with eggs. You can hardly tell the difference.

This Omelet has become a go-to breakfast for us on those busy weekday mornings or on those really lazy Sunday mornings. Sometimes, dinner too.

I have to thank Gee for introducing me to this recipe. She saw this online and made it for me. We LOVED it!! We were surprised that this tasted so much like the real deal. I've tried the cheese omelet and trust me, that is so so close to the Cheese Omelet made with eggs that you could fool anyone.

eggless omelette made with chickpea flour


Wondering what makes this taste like the real egg omelette? Black Salt. Just one simple ingredient.

The funky smell of black salt has always been equated to that of eggs. The smell comes because of the high sulphur content in the salt. Much like those hot water springs, but much milder. Black salt is now easily available online and pretty much all over the world. If you do buy black salt, you can use it in so many more recipes or sprinkle it over fruits or that salad for a different taste.

Why you SHOULD make this Omelette:

  • If you turned vegan and miss eating eggs, then you should make this and be guilt free. You can eat the cake and have it too!
  • It is so easy to make, you should definitely add it to your breakfast recipes list. After all, we are always looking for one more of those to add to the kitty.
  • If you've never eaten eggs in your life, at least, now you will know what they taste like and what the hypes all about.
  • Got any more good reasons? Leave a comment.

eggless omelette made with chickpea flour

eggless omelette made with chickpea flour


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Vegan Omelette Recipe | Eggless Omelet Recipe


eggless omelette made with chickpea flourVegan omelette or vegetarian omelet is an omelet made with chickpea flour and plain flour instead of eggs. A quick breakfast recipe.

Recipe Type:  Breakfast
Cuisine:            International
Prep Time:     10 minutes
Cook time:     10 minutes
Total time:     20 minutes
Yield:                Makes 4 omelettes

Ingredients:


0.3 cups Chickpea Flour
0.3 cups Flour
0.25 tsp Turmeric Powder
1 Onion, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, finely chopped
Black salt to taste
Pinch of baking soda
Water as required
Oil to pan fry the omelettes

Method:


1. Take the chickpea flour and plain flour in a bowl. Add 0.5 cup of water and whisk until smooth.
2. Add in the turmeric powder, chopped onion, chopped green chilli, chopped coriander and mix well.
3. Add in more water if required.
4. Add in the black salt to taste and mix well.
5. Add in the baking soda and mix well.
6. Heat a pan and grease it. Spoon in the batter and cook on medium heat until one side cooks.
7. Spoon some oil over the top and flip the omelette. Cook until the other side is cooked.
8. Remove from heat and serve with toast.



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Dahi Vada Recipe | How to make Dahi Vada [Video]


It's still Summer, the perfect time to have these chilled Dahi Vadas. Dahi Vada is a popular Indian snack that consists of soaking a savory lentil donut in yogurt and topping with a combination of sweet and spicy chutneys and some spice powders. 

In a hurry? Jump to Video or Jump to Recipe




curd vada

Cool and refreshing! Just 2 words to describe this Dahi Vada.

Dahi Vada has been a favorite of mine since childhood, the soft vadas dunked in a sweet dahi (yogurt), what's not to love. And in a place like Goa which is always hot, the chilled vadas are always welcome.

Apart from eating cool stuff, how do you keep your cool?


curd vada


A few months ago, I had posted the recipe for Medu Vada or Uddina Vada, that forms the base of this Dahi Vada. I never claim to be an expert or a chef, I am just a home cook who loves cooking and taking photos of food. But when I posted the recipe of Medu Vada on one of the Facebook Groups, a nasty man commented that it is okay for me to make misshapen vadas for home, but if I had to post it on Facebook, I should make them perfectly round. I was so upset when I read the comment, but Raj calmed me down and asked me to ignore it. And then I realized the power of women. By the time I woke up the next morning, a bunch of women had replied aptly to the man as well as asked me to continue posting. I haven't thanked each of those women personally, but I would like to take this opportunity to thank all of them once again. The way all the women got together and defended me, made me feel so special and loved. 

It reaffirmed my belief that Food Connects People!

Also, it got me thinking, why we assign so much importance to perfection and detail. Why do vadas or laddoos have to be perfectly round? Why do we want perfectly concentric circles in our Chaklis?Why to vegetables have to be blemish free and shaped perfectly? While I got thinking about all this, it reminded me of watching Jamie Oliver talk about "wonky vegetables" and how that desire for perfection led to so much food waste around the world. As a food blogger, it is my job to make my food look as good as possible, but I would never resort to using food coloring or wax or any of the other tactics advertising companies use to sell food. So while my food may be imperfect in shape and appearance, I can assure, it is food that I eat as well as I serve to my family. 

Deep thoughts, I know for a very light and refreshing recipe post, but I had to say it.

So don't worry if your food or your clothes or your hair doesn't look perfect. Own it! Ignore the bad and absorb the good.

Wishing you a Sunny day ahead!

curd vada

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Dahi Vada Recipe


curd vadaDahi Vada is a popular snack in which a savory lentil donut is soaked in sweet and salty yogurt and then topped with sweet tamarind chutney, spicy green chutney and spice powders. Served chilled, this make a perfect summer snack.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     4 Hours
Cook time:     60 minutes
Total time:     5 Hours
Yield:                Makes 12 small dahi vadas

Ingredients:


1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
500gms Yogurt
4-5 Tbsp Tamarind Chutney
4-5 Tbsp Green Chutney
1-2 Tsp Cumin Powder
1-2 tsp Red Chilli Powder
Salt to taste
Oil to fry
Water as required
Coriander leaves to garnish

Method:


1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Remove the vada from the oil and immediately drop in a bowl filled with water.
10. Gently immerse the vada in the water and let it soak for 30 minutes.
11. Meanwhile, whisk the yogurt (dahi) until smooth. Add in salt to taste. You can also add in a little sugar and a tempering of mustard seeds to the yogurt.
12. To serve, take 1-2 vadas and gently squeeze out the water and place in a serving bowl. Spoon over some of the yogurt (dahi) along with a little of the yogurt, top with a spoonful of tamarind chutney, green chutney and sprinkle cumin powder and red chilli powder. Garnish with chopped coriander leaves and serve.
13. If planning to serve later, then squeeze out all the vadas and place in a large bowl, pour the yogurt on it and chill in the fridge. Top with the chutneys and spice powders before serving.



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Medu Vada Recipe | Uddina Vada Recipe [Video]



Uddina Vada or Medu Vada is a popular South Indian breakfast item. Medu vada is a savory donut made from urad dal or black lentils. Medu vadas are crispy and golden brown on the outside and soft and spongy on the inside. They taste best when served with fresh coconut chutney or dunked in a spicy hot sambar.


In a hurry? Jump to Video or Jump to Recipe

medu vada medhu vada with chutney

It's raining!!!! and I'm pretty sure it is a crime to not eat crispy fried food when it rains. It isn't? Well, it should be. 

I recently mentioned in my Instagram post that Bangalore weather is as unpredictable. Summer unofficially started in early March this year and it's been blazing hot, hotter than ever, out here. Every year when it gets slightly hot, rains come and it cools off. Last year, when I tried to make a second batch of these sun dried potato chips, they caught mold due to the humidity. But this year there was no sight of rain or even a little cloud to shade us from the sun. Until now. The weather has been pretty unpredictable this week, just like Bangaloreans are used to. Heavy rains caught us off guard this week. And the evening rains are cooling down the city. And when it rains, eat all the fried food you can. 

Frankly, Bangaloreans don't need a reason to eat this scrumptious crispy vada. Vada is eaten for breakfast, snacks, and may be lunch and dinner too. A plate of idli with one vada and a piping hot cup of traditional filter coffee, a simple soul satisfying breakfast for any South Indian. But the lazy me definitely needs a reason to make them at home.

medu vada medhu vada with chutney

Uddina Vada or Medu Vada is a quintessential item on the breakfast scene of South India, not just Bangalore. The vadas are crispy golden brown on the outside, soft and spongy on the inside. When they are served piping hot with a bowl of fresh coconut chutney and a spicy bowl of sambar, one just stops talking and digs in. Contrary to popular belief, making these vadas at home is not difficult. But what can be challenging is to make that hole in the center. You cannot cut it as you would with a donut. But there are a few simple tricks to making the perfect uddina vada, hole and all.

Firstly, the batter has to be thick. As thick as it can be. The urad dal or black lentils, have to be soaked for just the right amount of time. 3-4 hours at max. More than 4 hours, and you will get a soggy batter that cannot be shaped. After soaking, completely drain the lentils and grind with as little water as possible until you have a smooth creamy batter. 

Secondly, for a crispy vada, you need to add in a little rice flour and a pinch of cooking or baking soda. Too much of the soda and you will have a very crispy vada that won't go well with the purists.

Third, the flavor givers. Add in what you like to flavor the vada. Popular ingredients include cumin, pepper, curry leaves, coconut pieces, green chillies and coriander leaves. Add what you like in them. Also, add salt at the very end, just when about to make the vada, else the batter may turn soggy.

Fourth, the hole. Making the hole isn't as complicated as it sounds. All you need is a thick batter and wet hands. Yup. Wet your hands properly and then take a dollop of the batter, use your wet fingers to make a hole and then gently drop it in the oil. If you are unable to make the hole for any reason, don't worry too much, just drop the batter in oil using a spoon. The hole is just for visual appeal and doesn't impact the taste or the texture.

Five, the frying. To get a nice crispy exterior, fry for the first one minute of high flame. Then lower the heat and allow the vada to cook on the inside. Once the vada is the golden brown, it is ready to be served.

Six, make extra. Well, this isn't a trick or tip, as much as an advise. Vadas are irresistible, always make extra.

Wishing you a vada happy weekend!!

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

medu vada medhu vada with chutney



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Video Recipe





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Medu Vada Recipe | Uddina Vada Recipe


medu vada medhu vada with chutneyMedu Vada is an Indian deep fried savory donut made from lentils. A popular South Indian breakfast along with Idli.

Recipe Type:  Snacks / Breakfast
Cuisine:          South Indian
Prep Time:     3-4 Hours (Including lentil soaking time)
Cook time:     20 minutes
Yield:              12 small Vada

Ingredients:


1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
Salt to taste
Oil to fry
Water as required

Method:


1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Serve the vada hot with coconut chutney or sambar.


See the notes mentioned above the Video for tips on making the perfect Medu Vada.


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