Showing posts with label vada. Show all posts
Showing posts with label vada. Show all posts
Mixed Veggies Black Urad Dal Medhu Vada
Saturday, February 8, 2014
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.
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.
Low Fat Vada Curry A Virtual Birthday Party for Vardhini
Monday, January 20, 2014
A bunch of my blogger friends are celebrating their birthday during July and august,so obviously you wont be disappointed to see how virtually we are celebrating their birthday. Today, 10th July my friend Vardhini of Cooks Joy celebrates her birthday. To celebrate her birthday, myself along with my other blogger friends chosed to cook Vegan dishes from her space.Hope Vardhini will definitely enjoy our virtual vegan treat and am sure she will definitely have a blasting birthday with her family.
Birthday are special occasions and they call for special celebrations.Happy birthday Vardhini, hope your day is filled with lots of love,happiness and laughter.May all your birthday wishes comes true.
To celebrate Vardhinis birthday virtually, i cooked up her low fat vada curry. Vada curry is a delicious channa dal based curry prepared either with deep fried channadal fritters or else with left over masala vadas. But while going through Vardhinis space, i got hooked to her low fat version of vada curry where she steam cooked spiced channadal balls and prepared her vada curry. I prepared this low fat vada curry for our saturday dinner, seriously i had two more dosas with fingerlicking vadacurry. Vada curry with fried channadal fritters or steam cooked, they tastes fantabulous and thanks to Vardhini for sharing this healthy and low fat version of famous South Indian Vada curry.
Recipe Source: Cooks Joy
Steamed balls:
1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
1no Onion (chopped)
Curry leaves
Chopped coriander leaves
For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt
Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.
Transfer the grounded channadal paste to a bowl, add the chopped onions,curry leaves and chopped coriander leaves,mix it well.
Make balls from channadal batter and steam cook them for 15minutes.
Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.
Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.
Add now the chopped tomatoes,sambar powder and cook until they turns soft.
Add 3-4cups of water, salt and turmeric and bring it to boil.
Take the steam cooked balls and mash them slightly with fingers (since we need big chunks of these steamed balls,take care not to mash much), add to the boiling mixture.
Add all the mashed balls and cover the pan with lid and cook for 15minutes until the gravy until bit thick.
Serve hot with idlis or dosas.
Sending to Srivallis Side dish Mela.
To celebrate Vardhinis birthday virtually, i cooked up her low fat vada curry. Vada curry is a delicious channa dal based curry prepared either with deep fried channadal fritters or else with left over masala vadas. But while going through Vardhinis space, i got hooked to her low fat version of vada curry where she steam cooked spiced channadal balls and prepared her vada curry. I prepared this low fat vada curry for our saturday dinner, seriously i had two more dosas with fingerlicking vadacurry. Vada curry with fried channadal fritters or steam cooked, they tastes fantabulous and thanks to Vardhini for sharing this healthy and low fat version of famous South Indian Vada curry.
Recipe Source: Cooks Joy
Steamed balls:
1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
1no Onion (chopped)
Curry leaves
Chopped coriander leaves
For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt
Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.
Transfer the grounded channadal paste to a bowl, add the chopped onions,curry leaves and chopped coriander leaves,mix it well.
Make balls from channadal batter and steam cook them for 15minutes.
Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.
Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.
Add now the chopped tomatoes,sambar powder and cook until they turns soft.
Add 3-4cups of water, salt and turmeric and bring it to boil.
Take the steam cooked balls and mash them slightly with fingers (since we need big chunks of these steamed balls,take care not to mash much), add to the boiling mixture.
Add all the mashed balls and cover the pan with lid and cook for 15minutes until the gravy until bit thick.
Serve hot with idlis or dosas.
Sending to Srivallis Side dish Mela.
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