Minty Masala Medhu Vada – Urad Dal Doughnuts ???

This post has been languishing in the drafts for a fair bit of time. In all fairness there are other posts that have to take precedence, but I seems to channel the bit of ADCD.. The attention deficient cleaning disorder ! Only in this case it seems to be on the case of cleaning up my drafts folder.

My little(st) imp turned all of 6 a few weeks back ! And since we have 2 May born in the family, I try to keep the birthday celebrations menu a bit diverse, this one was created for A3 ..This child has sweet teeth.. No seriously, he can dig into anything sweet, but he also loves these Vadai or Urad dal doughnuts  or fried dumplings for lack of a better term.

And I try and create, inculcate, mix and match a few of the flavors to keep it diverse for him as much as possible ..

So here goes..

 Ingredients:

  • Urad dal split or whole : 1.25 cups
  • Brown  basmati rice : a handful
  • Whole Black peppercorns: 1/2 tsp
  • Onion: Chopped finely, 1/2 cup
  • Fresh Cilantro: Chopped finely ,1/4 cup
  • Fresh Mint : Chopped finely , 1/4 cup
  • Green Cabbage: Chopped finely, 1/4 cup
  • Fresh Ginger: 1 inch, peeled grated finely
  • Salt : 1 tsp and adjusted to taste

Preparation:

  • Soak the Urad Dal, rice and pepper corns in a 3 cups of water for a couple of hours.
  • Once it is soaked very well and has completely hydrated itself, drain the water and reserve if required for grinding.
  • Grind it to a thick dough consistency in a blender . Use as little water as possible . Using the south indian style wet grinder would yield the fluffy dough very well, but a blender works very well too.
  • The batter would resemble a very thick pancake batter. Add salt and fluff it up with a fork or whisk.  Air incorporated this way would actually yield the  airy and puffy vadai kind. Plus the addition of rice, would give you the crispier outer texture.
  • Add in all the chopped ingredients and stir in gently.
  • Fry these dumplings your style – doughnut style or simple blobs in hot oil.Just ensure they are fried until golden brown in medium hot oil!
  • That’s it ! Drain on absorbent paper and serve hot with a relish of your choice !

Notes:

This is seriously a very forgiving recipe. Add in grated carrots, chopped spinach, onions for another flavor. Can take up more heat? Add in fine diced Jalapeños!

 

Minty Masala Medhu Vadai
Serves 6
Golden , fried, lentil dumplings!
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Prep Time
3 hr 30 min
Cook Time
45 min
Prep Time
3 hr 30 min
Cook Time
45 min
Ingredients
  1. Urad dal split or whole : 1.25 cups
  2. Brown basmati rice : a handful
  3. Whole Black peppercorns: 1/2 tsp
  4. Onion: Chopped finely, 1/2 cup
  5. Fresh Cilantro: Chopped finely ,1/4 cup
  6. Fresh Mint : Chopped finely , 1/4 cup
  7. Green Cabbage: Chopped finely, 1/4 cup
  8. Fresh Ginger: 1 inch, peeled grated finely
  9. Salt : 1 tsp and adjusted to taste
Instructions
  1. Soak the Urad Dal, rice and pepper corns in a 3 cups of water for a couple of hours.
  2. Once it is soaked very well and has completely hydrated itself, drain the water and reserve if required for grinding.
  3. Grind it to a thick dough consistency in a blender . Use as little water as possible . Using the south indian style wet grinder would yield the fluffy dough very well, but a blender works very well too.
  4. The batter would resemble a very thick pancake batter. Add salt and fluff it up with a fork or whisk. Air incorporated this way would actually yield the airy and puffy vadai kind. Plus the addition of rice, would give you the crispier outer texture.
  5. Add in all the chopped ingredients and stir in gently.
  6. Fry these dumplings your style - doughnut style or simple blobs in hot oil. They need to be a nice golden brown in color and medium hot is your best choice for oil temperature.
  7. That's it ! Drain on absorbent paper and serve hot with a relish of your choice !
Notes
  1. This is seriously a very forgiving recipe. Add in grated carrots, chopped spinach, onions for another flavor. Can take up more heat? Add in fine diced Jalapenos!
VeggieRumblings http://www.veggierumblings.com/

 

 

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