Health for life

Today for this weeks blogging marathon, i chosed black urad dal to make this super crispy,healthy medhu vadas as my theme for this week is cooking with colours. Trust me, these black urad dal medhu vada makes a pect evening snack when served along with sambar or coconut chutney. While making this black urad dal medhu vada, i tried adding some finely grated mixed veggies this time to make these crispy beauties much more healthier.

Personally for me, the best way to feed  veggies to picky eaters is to add veggies in their favourite fritters, this way they wont ever notice the addition of veggies.I used grated carrot,zucchini,potatoes and broccolis for making medhu vadas, you can very well add any sort of veggies for making this medhu vadas. The addition of these veggies turned out this medhu vadas very delicious and healthy at the same time.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.Sending to Vijis SYS-WS - Apple & Carrot, Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi and to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam and to Vardhinis Dish Out It - Lentils and Vegetables.


2cups Black Whole Urad dal
Salt to taste
1no Onion ( finely chopped)
3nos Green chillies(chopped finely)
1cup Grated Veggies (carrot,zucchini,potato and broccoli)
1tsp Ginger (chopped)
Few Curry leaves (chopped)
3tsp Coriander leaves (finely chopped)
1tsp Fennel seeds (crushed)
Oil for Deepfrying

Soak the whole urad dal overnite, the next day grind the urad dal bit coarsely,add the salt to the dal.

Sprinkle some water and grind well.

Now add the chopped onion, chopped green chillies, chopped veggies,chopped ginger pieces,chopped coriander leaves, chopped curry leaves,crushed fennel seeds.

Mix everything well with your fingers.

Heat oil for deepfrying, take a small ball from the medhu vada batter  and flatten them with your fingers,make a hole in the center.

Drop gently one by one to the medium hot oil.

Deep fry the vadas until they turn brown, fry everything as small batches.

Drain the excess of oil with a paper towel.

Serve hot with spicy chutney or as side dish.

You may surprised to see the name soft pakodas, yep we make two types of pakodas one is extremely crispy pakodas and the another one is soft pakodas. Soft pakodas aka medhu pakodas will have baking soda  in their pakoda batter while we add more rice flour but not baking soda in crispy pakodas batter, apart from it you can add any veggies or greens in these both pakodas. Inspired by my moms medhu pakodas,I tried my hands in making this medhu pakodas few days back, she usually prepare her pakodas just with onions and coriander leaves, but i prepared mine with finely chopped Amaranth leaves. Seriously kids wont mind having deep fried fritters with watever they are prepared.Obviously if my kids hate any veggies or greens, ill try to feed them either by adding in pakoras or in vadas.

Coming to this pakoras, these green pakoras is my last post for this weeks blogging marathon, pakoras are my favourite street foods, as a kid i always loved to munch these crispy beauties. Needless to say, these pakoras are my kids favourite too, since i chosed Kids delight-street foods as this weeks theme of blogging marathon am posting this crispy pakodas today.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.Sending to my own event Healthy Diet-Go green guest hosted by Amurta.



2cups Amaranth leaves or any greens (chopped finely)
1no Onion (big & chopped finely)
2tbsp Corn flour
1/4tsp Baking soda
1/2cup Gram flour
1tsp Ginger(grated)
1/4cup Rice flour
2nos Green chillies (chopped)
1/2tsp Fennel seeds
Chopped coriander leaves
Curry leaves
Salt
Oil for deep frying

Take the finely chopped amaranth leaves,chopped onions, cornflour, gram flour,baking soda, rice flour,grated ginger, chopped green chillies, fennel seeds,curry leaves and chopped coriander leaves with enough salt.

Mix everything well,springle some water and turn everything as a thick paste.

Heat oil for deep frying.

Make small balls from the thick paste, drop gently to the hot oil, fry until they turns crispy and golden brown.

Drain the excess of oil with a paper towel.

Enjoy hot with a cup of coffee..