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Weekends call for special meals as the family eats together. I try to make something special for weekend evenings.
One of our favorites is Medu Vada, which can be made with minimal ingredients and paired with Rasam or Sambar or Chutney or simply had as Dahi Vada.
Yesterday, I paired the Vada with Rasam for all of us and with Dahi for my husband who loves the simple sweet Dahi Vadas served in quaint Udupi restaurants.
Here is the basic recipe for Medu Vada. Whenever I make Vada to be served with Chutney, I add some more spices (will make a separate post for that). However, this simple Vada goes well dunked into a piping hot bowl of Rasam.
Here are the Recipes.
Medu Vada
Ingredients :
1 cup Urad Dal (washed and soaked for 2-3 hours)
1 big Green Chilli
1 teaspoon Heeng (Asafetida)
Salt to Taste
Oil for frying
Method :
Grind the soaked Urad Dal with the Green chilli, Heeng and Salt to a smooth paste without adding too much water. You can add a couple of teaspoons to water at the most.
Take the batter in a vessel and whisk it nicely. This will ensure that the Vadas are fluffy.
Heat oil in a Kadai. When the oil is hot, check by dropping a small portion of the batter in the oil. If the batter rises immediately, the oil is sufficiently hot.
To make Vadas, take a bowl of clean water and a clean small steel plate. Wet your hands. Take a portion of the batter on the inverted steel plate. Give it a round shape and make a hole in the centre of the disc. Gently slide the Vada using your fingers, into the hot oil. Do it carefully and slowly as oil can splatter.
Fry 2-3 Vadas at a time. Fry on medium flame to ensure that the Vadas are cooked well from inside and do not absorb too much oil.
Remove Vadas from oil, once done and drain them on paper towels.
Serve hot dunked in a bowl of Rasam or with chilled sweetened Curd.
Rasam
Ingredients :
2 Tomatoes chopped into medium size pieces
1 Green chilli
2 sprigs of fresh Curry leaves
1 small marble size piece of Tamarind soaked in 1 cup of warm water.
3/4 teaspoon Heeng (Asafetida)
2 teaspoons Rasam powder
1/4 cup boiled and mashed Toovar Dal
1 teaspoon Mustard seeds
1 teaspoon Jeera
1/2 teaspoon Oil
1/2 teaspoon Ghee
Method :
Mash the Tamarind well, remove the pieces and discard. Only the water is to be used.
In a vessel, take the Tamarind extract water. Add the Tomatoes, Green chilli, a few Curry leaves and 1/2 teaspoon Heeng. Add 1 glass of water and bring it to a slow boil till the rawness of the Tamarind disappears and the Tomatoes are almost cooked.
Next, add the mashed Toovar Dal and Rasam powder with 2 glasses of water. Add Salt to taste. Bring the Rasam to a slow boil so that it froths up. Do not boil Rasam vigorously.
Heat Oil and Ghee in a Tadka pan. Temper with the Mustard seeds. When they pop, add the Jeera, some Curry leaves and 1/4 tsp Heeng.
Pour this Tadka over the Rasam and garnish with Coriander leaves.
In a bowl, place the Vadas and pour the piping hot Rasam over the Vadas. Enjoy 🙂
Dahi Vada
Ingredients :
2 cups Curd
2 teaspoons Sugar
1/4 teaspoon Red Chilli powder
1/4 teaspoon Salt
1/4 teaspoon Roasted Jeera powder
1 big bowl clean drinking water
Method :
Mix the Curd, Salt and Sugar till smooth and till the Sugar is completely dissolved.
Soak the Vadas in the bowl filled with drinking water, for about 15 minutes.
Remove the Vadas from the water. Gently squeeze the Vadas between your palms to remove the excess water.
Place the Vadas in a bowl. Pour the Curd over the Vadas. Sprinkle Chilli powder and Jeera powder on the Dahi Vadas.
Serve chilled. Enjoy 🙂