When the oil is hot, gingerly take the vada out of the plastic sheet and slide it carefully into the oil. The vada is tempting….wish and pray that you’ll get your camera soon. Cannot imagine without TV.. Even otherwise, it will be on all day with either Food network or HGTV.We have tv as a show piece.
This makes the vadas a bit crispier. Storing vada: If we leave it outside at room temperature it would become soggy after 2 to 3 hours. Onion or Drumstick leaves or coconut or whole black peppers can be added in different combinations for variety. Sorry, your blog cannot share posts by email. So I prefer to store in an airtight container and put it in fridge. It is my friend and companion during the day. Wish I could..but I just can’tI can not live without a tv.
!Yummy yummy :)My son loves vadas, he calls them Indian donuts..
I am glad you like it. To make vada: Now to the basic vadai batter add the salt and the greens ( curry and coriander ) and mix well. My kids like the plain variety without any onion or peppers so I make a small batch for them before adding in the onions and more chilis for us.I call Vadai the Indian doughnuts as vadai and doughnuts have hole in the middle.
Some times vadais made of just whole black gram with skin and black pepper are used as prasad specially in temples for ‘HEach of these variation has its own unique taste which are all equity good. So I thought of posting recipes from the Thali meals I did for Valli’s And thought I will share some interesting facts to distract you all from the same old pictures.Enjoy the vada recipe when you get over the shock :)Look wise it was gd nd crispy but later as we eat after 2-3 hrs it’s nt.crispy. of batter in a bowl filled with water. Your vadas look delicious.Lovely vadas. We hardly watch tv, good that you don’t need it.
Hope this helps. Post was not sent - check your email addresses! Sometimes it does free baby sitting for me..
At this point you can add the onion if you want. Well, now with the camera missing I just don’t know what to do. Keep the mixture in the fridge for 15-20 mins. To check the consistency – when you scoop the batter in a spoon facing downwards, it should not fall as shown in the pic it should form a pointed tip. Here is another tip: To make the batter more fluffy, beat the batter with a whisk for 4-5 minutes to incorporate more air into the batter.
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I have always relished the urad dal vadas aka Medu Vada which were usually made during festivals and special occasions in our home. Heat the oil in a wide and deep pan. Consistency of medu vada batter. The batter should float in the water. Either in conventional oven at 350 for 3 mins or in microwave oven for a minute.
Addition of corn flour is very new to me. When the vada turns brown, flip it over and cook the top portion too. if you are not able to shape because of the consistency ,keep in fridge for sometime . You can test the fluffiness by adding a small portion(1/2 tsp.) My TV is always on and I am usually browsing online or blogging.hahahah…well I am still not over the shock rajani..:)..can’t really imagine, though I hardly ever watch TV, haven’t watched one in many years…hope you get your camera soonFill in your details below or click an icon to log in:Enter your email address to follow this blog and receive notifications of new posts by email. Post was not sent - check your email addresses! Once, the batter is fluffy, you can make Vadas. Sorry, your blog cannot share posts by email. Reheat vada when ever necessary. I tried wid eager dat it’ll stay so crispy, but result is nt gd.Mine Metha Vada also,same method, instead of corn flour i add rice flour or rice while grinding..Festive days fav break fast with Sambar! Be careful while doing this. :)though I am no TV bug..yet I love to sneak peek on food food channel in the office..since its not available at home.n lovely wadas…I really appreciate the fact that you don’t have TV.
Our kids have control over the Tv remote in our home. It started to get my kids interested and willing to try it and now they love all the varieties as along as I hide the peppers.Whole black gram/ Urad dal/Ulutham paraupu – 1.5 cupsI wish I could find all of the mentioned ingredients at my market because this looks amazing!Thanks for visiting my Blog! So you can imagine how I eagerly awaited those special days.
Kudos to your post ….love your creative thought.you must get so much more done without TV.
Vadas look wonderful….Love the fact that u are managing to post in spite of the missing camera. It needs to be there, a sense of having a normal life (how sad!!!). Keep dipping your fingers in a bowl of water to help with the patting and shaping of the vada, else the batter will stick to your fingers. How I wish we could dispense with it too :)Vadas look so inviting. I usually add rice flour, but adding cornflour is very new…I usually add rice flour. So whenever it was made I would gobble up to my hearts content.The base preparation is the similar for any variety of vada – urad dal, green chillis, coriander and curry leaves. And who needs a TV when there is a computer?
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can we keep medu vada batter in fridge