Vada is a common term used for fried savoury snacks, in India. The medhu vada is made primarily of black lentils (urad dal) batter. Black lentils or black gram is a key ingredient in the famous Idly and Dosa.
Black gram is very nutritious as it contains high levels of protein, potassium, calcium, iron, niacin, thiamine and riboflavin.Black gram complements the essential amino acids provided by cereals and plays an important part in the diets of the people of India and Nepal. Black gram is useful in mitigating elevated cholesterol levels. Like other pulses black gram is also recommended for diabetics.
Preparation:
- Soak the black gram in water for 4 hours.
- Roast one tablespoon each of black gram and raw rice, separately. Cool. Then grind to a powder, not too fine.
- After 4 hours drain off the water and grind the black gram little by little at a time, along with cooked rice and little salt. Since you are grinding in small portions there is no need to add water while grinding. (I divided the soaked black gram into three portions before grinding). Grind to a smooth paste.
- Add baking soda to the ground paste, mix well and keep aside for 1 - 2 hours.
- Chop finely the shallots, green chilly, ginger and curry leaves.
- After 1 or 2 hours add the chopped vegetables and black pepper into the batter, stir well. Finally mix the roasted gram - rice powder into the batter.
- Wet your hands (So the batter won't stick to your hands). Take a small lime size ball of batter in your hands, make small hole in the center, drop gently into hot oil and deep fry in medium flame. Flip and cook on both sides till golden brown. I could make 11 medhu vadas with the amount of ingredients given below.
- Serve hot with coconut chutney or tomato sauce.
Ingredients:
Black gram - 1/2 cup
Cooked rice - 3 tablespoons
Salt to taste
Baking soda - 1/4 teaspoon
Black gram - 1 tablespoon
Raw rice - 1 tablespoon
Shallots - 6
green chilly - 1
ginger - 1 very small piece
Curry leaves - a few
Black pepper - 6 (whole)
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