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Milagu vadai Recipe for Navratri Golu Festival
The milagu vadai recipe is as follows.
1/4th cup split black gram
2 teaspoons raw rice
1 teaspoon black pepper corns, whole broken coarsely
Salt to taste
Oil for deep frying
Wash and clean the urad dhal and rice together. Clean until the water runs clear.
Soak them in some water for no longer than half an hour.
Drain the water completely.
Pulse in a mixer jar just to obtain a coarse paste. Usually no water is required to grind this to the required consistency. However, if you are making a larger quantity, you may have to add some water while grinding. But exercise caution. The dhal shall not become a fine paste. The crispness of the vadais depends on the grinding.
Just before removing the jar from the machine, drop the pepper corns and salt and pulse once to blend them.
Transfer the contents to a bowl. Mix them thoroughly with hands.
Keep the oil on the stove for heating.
Wet a clean, thin kitchen towel and squeeze water to retain some dampness. Make small balls of the vadai mix. Pat the balls into thin discs on the damp towel. Make a finger size perforation in the centre.
Gently lift the prepared vadai off the cloth and drop into the hot oil. Drop as many as would fill the oil, but freely move about and get fried. You may keep less oil and proceed making just about three or four at a time.
Take care that the prepared vadais are not exposed to air for long. They tend to brown and also will not be crisp.
Make just about enough to fry one batch and reduce the heat of the oil by the time the next batch is patted.
Once deep fried well on both sides the vadais will be golden brown and very crisp.
MeduVadas for Navratri Golu Festival
1 cup whole urad dal
10-12 black pepper corns
1/2 tsp cumin seeds
Salt as required
Oil for deep frying
Method for making MeduVada
1 Soak the urad dal in water for 2 hours.
2 Drain and grind the dal to a smooth batter by just sprinkling water. Prefer the grinder instead of the mixie so that the vada comes softer.
3 Now take the vada batter in a vessel add the salt crushed cumin and peeper corns.
4. Heat oil in a kadai and always keep in a medium flame.
5. Now take a small ball sized batter and flatten it in a polythene cover. You can use milk cover or oil cover or banana leaf. Now make a hole in the centre and just drop in oil.
6 Fry till it becomes golden brown turn and cook the other side.
7 Now drain the oil and keep in a serving plate.
8 Serve the Vada with chutney and sambar.
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