We are a big fan of South Indian dishes. As much as we love medu vada, I like to avoid fried food. A specialty about the way these vadas are made, it’s without frying, using a non-stick Paniyaram pan. Also, this recipe is perfect for those who are on healthy diets, as the lentils (dals) used make this dish high in protein! This recipe serves as a side dish to 3 people.
Preparation time: 20 minutes
Cooking Time: 20 minutes
2 cup urad dal
1 tbsp chana dal
1 tsp fenugreek seeds
1 small onion chopped finely
2-3 green chili finely chopped or as per your taste
1 tsp ginger paste
1/4 cup chopped coriander leaves
Small pinch of asafoetida
1 tsp cumin seeds
Salt to taste
Oil for cooking
1. In a large bowl, wash both dal, and fenugreek seeds with water a couple of times, and soak it in water for 3-4 hours. Once the dal is completely soaked, grind the mixture to a fine gradient paste using a mixer, keeping the amount of water used to grind minimal. Set this mixture aside for 1/2 hour.
2. When you are ready to make vada, add chopped onion, green chilies, ginger paste, chopped coriander leaves, pinch of asafoetida and salt. Before adding cumin, rub it between the palms and then add to the mixture, this will enhance the flavour. Mix everything thoroughly for 1-2 minutes so mixture becomes light.
3. Add 2-3 drops of oil to each hole of the Paniyaram pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, pour the mixture into each hole and let it cook until bottom part is golden brown, flip each ball over upside down, add another drop of oil to each hole, cook until vadas are golden and crisp from all sides. You can instead deep fry the vada in small batches. Fry it until it is crisp and golden brown from outside.
These vadas can be served as an appetizer with chutney or as a main with sambhar and chutney. It is super-delicious, protein rich and easy to get the kids to eat it too! Try it for yourself!
You can check out other South Indian recipes on my website.
Please comment below and share your experience with me. Until next time!
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