Meddu Vada are a must during all festival days. Its a normal trend to make Vada, Payasam for a festival meal! I normally don't venture into Meddu Vada simply for the reason, that I can't make a proper circle along with a hole on top! Amma makes beautiful ones and they taste heaven. But since its always mostly prepared during festival times, which naturally tend to be hectic, we don't get to enjoy the vada as one would want too. Dad used to say that we should eat this leisurely, so Amma decided to make this a frequent menu item. Its great to be felt special and Amma makes sure she makes everybody at home feel this way. She makes coconut chutney specially for me and I am yet to taste a coconut chutney that tastes as good as her's. This dish without saying tastes great with coconut Chutney. She makes Meddu Vada with Onion Sambar and Coconut Chutney for Dinner and we all absolutely love it. Since this is such a wonderful dish for dinner, we also follow the same, so I ended up preparing this and it came out extremely well. It was all crispy outside and soft and nice inside just like Amma's.
Urud Dal - 1 cup
Green chillies - 2 (optional)
Salt to taste
Masala to be added:
Onions - 2 medium
Green Chillies - 2
Ginger - 1 "
Pepper Corns - 10 nos
Curry Leaves - few
Coriander Leaves few
Oil for deep frying.
Method to prepare
Soak Urud dal for minimum 2 hrs. This time, I soaked for nearly 6 to 8 hrs. I am not sure if soaking for so long ensured I got the crispy ones but otherwise they don't normally stay crispy for long.
Drain the water and grind it to a very smooth batter. You can grind chillies along with the batter or can be added later as fine pieces as per taste.
Chop onions, green chillies and add all the ingredients to the batter.
Heat Oil in a kadai and once its hot drop the batter shaped as circles. Cook in sim to ensure it gets cooked well.
To get the shapes, you can either use a plastic sheet or wet your palm and take a lemon sized ball, flatten it and make a hole in middle, gently drop them into hot oil.
This is the tough part for me as the batter is sticky and the shape does not stay. I somehow manage to make a circle and put a hole and drop into Oil.
Serve this with hot Sambar and Coconut Chutney.
Enjoy this Diwali with a crispy Meddu Vada. Wish you all a very happy Deepavali.
Labels: Festival cooking, Vegetarian Starters