More recipes at http://www.bhavnaskitchen.comLike me on FACEBOOK http://www.facebook.com/superveggiedelightTwit with me on TWITTER http://www.twitter.com/bhavnaskitchenhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.comRECIPE DESCRIPTION:Usually Medu vadas are made with only urad dal but I am not a big fan of urad dal alone. So I have developed this recipe as per my tastebud.INGREDIENTS:SERVINGS: 12 bondas OR about 10 medium Medu vadas)1/4 cup/ 125 ml Urad dhal whole or split2 teaspoons thuvar dhal1 teaspoon rice2 green chillies chopped1 tablespoon finely sliced coconut pieces1/2 teaspoon cumin seeds1/2 teaspoon whole black peppercorns, coarsely poundedFew fresh curry leaves1/4 teaspoon asafoetidaSalt to taste Oil for deep fryingDIRECTIONS:TO PREPARE BATTER:Wash and soak the dhals and the rice togther for an hour. Drain and grind, adding very little water to a smooth but thick batter. The batter has to ground fine but water should be used very sparingly.Add the salt, chopped chillies, coconut pieces,curry leaves, cumin seeds, asafoetida powder and the pepper. Mix well. Mix in a whisking motion to incorporate air in the batter and make it fluffy. This ensures that the bondas are soft on the inside with pores formed therein. Heat oil in a heavy pan. Moisten your palm and fingers and roll the batter like balls and deep fry in hot oil. To make Medu vadas, make hole in the middle of batter.Turn them in the oil a few times to fry evenly.Remove with a slotted ladle and place on absorbent tissues.Serve hot with sambhar, coconut chutney or tomato ketchup.Urad dhal is rich in protein and fibre, low in fat. These are recommended for diabetics too. Make a good snack for children.
