Tag: masala vada

AMBODE-SOPPU AMBODE-DIL LEAVES MASALA VADA

Ambode/Masala Vada is one of the famous traditional deep fried item which is usually prepared on festivals or as evening snack.   It is prepared by using Kadale bele/Chana dal. Specially it is prepared during Navarathri festival in South India on Durgashtami , 8th day of Navarathri.

Ambode/Masala Vada is also prepared by adding onion. Today I am showing Ambode/Masala Vada without using onion but by adding Sabbakki Soppu/Dil Leaves which gives a special taste.

It is a deep fried, spicy, crunchy, tasty dish. Following is the list of ingredients and the method of making Ambode/Masala Vada.

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MASALA MEDU VADA-MASALE UDDINA VADE-MEDU VADA

Masala Medu Vada

Masala Medu Vada

Medu Vada is an authentic and traditional South Indian Recipe. It is taken with sambar or chutney. Idli, Vada, Sambar combination is famous. It is consumed as breakfast.

It is also prepared as a snack. It is made as naivedya to Lord Ganesha in festival. It is also offered to Lord Ganesha as “Vada Haara” as serving.

But today I am adding onion to make Masala Medu Vada so it can be consumed for breakfast or as snack.

Ingredients :

Urad dhal                                          2 cups

Rice powder                                     2-3 tsp

Green chillies                                   8-10

Onionchopped                                1 ½ cups

Ginger paste                                     1 tsp

Jeera                                                   1 tsp

Pepper                                               1 tsp

Cooking soda                                   one pinch

Curry leaves                                    8-10

Coriander leaves                           5-6 strands

Salt to taste

Oil for frying

 

Method :

Wash and soak urad dhal for 3-4 hrs.

Grind urad dal without water. You can sprinkle water for grinding about 4-5 tsp. It all depends on the consistency of the batter which gives correct shape to vadas.

Remove grinded urad dal in a bowl.

Add rice powder, cut green chillies, jeera pepper powder, ginger paste, salt, finely chopped onion, curry and coriander leaves and cooking soda. Mix well.

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Add 1-2 tsp of water and make batter. Do not add more water as onion in it have moisture. Leave it for 10 mins.

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Meanwhile keep oil for frying in high flame.

When oil is hot take a medium lemon size urad dal mixture make a hole in the centre and put for frying.

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Fry till golden brown.

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Remove and put on a kitchen napkin to drain excess oil.

Now Masala Medu Vada is ready to serve.

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You can have with sambar, pudina chutney or any chutney of your choice.

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Tips :

Do not put water while grinding. If grinded mixture is watery it absorbs more oil and vada will not come properly. Once you get to know the consistency it is easier to make vadas. Oil should be hot for frying.