MEDU VADAI

Medu vada is a popular breakfast dish in South India. Its often served in combination with idli and pongal. Vada is also referred to as Indian doughnut


INGREDIENTS

URAD DAL- 2 CUPS

RICE FLOUR- 3 TSP

GREEN CHILLIES- 3 NOS

GINGER- HALF INCH

SALT TO TASTE

OIL FOR FRYING.


METHOD

Wash,rinse and soak urad dal for one hour. Drain the water and grind along with green chillies and ginger to thick batter.

Add salt and rice flour to the batter and flatten it on greased banana leaf or plastic cover.

Heat oil in pan and when it is hot,gently fry the vadas till it turns golden colour on both the sides.

Consistency of batter is very important for the perfect shape of vadas.

SOFT AND SPICY RAVA DOSA

 

Couple of months back,I decided to prepare rava/semolina uthappam- a quick,instant version of the authentic uthappam. This dish is preparing by whisking semolina and curd to a thick smooth batter. After the resting time of thirty minutes,the batter is spread on a hot tawa and varied veggies like; onion,tomato,capsicum,carrot,coriander leaves are added as a topping over the uthappam on one side.

When I rummaged through my refrigerator, I couldn’t find appropriate veggies for uthappam; hence I digressed from my original plan and settled on something else. This is how I discovered a new dish.

I had a stock of staple ingredients like semolina and rice flour at home. Hence,for two cups of semolina,I took a tablespoon of rice flour,two cups of sour buttermilk and whisked it thoroughly to a smooth batter consistency and allowed it to rest for 25 minutes.

After the resting time,I took the batter,added a teaspoon of chilli powder,salt and a cup of water and whisked it again. I prepared a seasoning- Heat 2 tsp of oil,crackle mustard seeds,cumin seeds,asafoetida,curry leaves. Add the seasoned ingredients to the batter and mix well. Heat a tawa and drizzle some oil and when it is hot enough, spread the batter and drizzle some oil on the batter and the sides for a crispy texture. After its cooked,gently flip it to the other side and cook. While writing about this dish on my blog,I was unsure of the name and at last decided to name it as ‘soft rava dosa’; because the texture is neither thin as dosa nor very thick as uthappam. Thus,then on,this dish has become my ‘go-to’ breakfast.

I can well assure you that its really a foolproof recipe and you can attempt it with ease. For best results,use non-stick tawa/ pan.

INGREDIENTS

RAVA/ SEMOLINA- 2 CUPS

RED CHILLI POWDER- 1 TSP

CUMIN SEEDS-  1 TSP

ASAFOETIDA- 1/4 TSP

SALT TO TASTE.

OIL FOR PREPARING DOSA

WATER FOR MIXING



METHOD

Mix rava,water,cumin seeds,red chilli powder,salt and asafoetida to little thick batter and allow it to stand for one hour for better results.

Heat dosa pan and apply oil. When the pan is hot enough, pour the batter and spread it gently.

Drizzle oil on the sides and on the surface and when cooked,flip it to the other side and cook till both the sides turn golden brown in colour.

 

 

RAVA UTTAPPAM / SEMOLINA UTTAPPAM

INGREDIENTS


RAVA / SEMOLINA- 2 CUPS

BUTTERMILK- 3/4 CUP

CUMIN SEEDS- 1 TSP

SALT TO TASTE

TOMATO CHOPPED- 2 NOS

ONION CHOPPED- 2 NOS

CURRY LEAVES CHOPPED- 1 SPRIG

GREEN CHILIES CHOPPED- 2 NOS

METHOD

Mix rava,buttermilk ,cumin seeds salt and allow it to rest for 30 minutes. In a bowl add chopped veggies,green chillies,curry leaves,salt and mix well and keep it aside.

Apply oil on dosa pan and heat. Using a ladle slowly pour the soaked rava mixture.Drizzle oil on the sides and on the surface of the spread batter.

Now spread the mixed veggies over the surface and drizzle a spoon of oil on the veggies.Slightly press the veggies using dosa ladle.

When the uttappam is cooked gently flip to the  other side and cook till the veggies adhere to the uttappam.

SEMOLINA VADAI / RAVA VADAI

INGREDIENTS

RAVA- 2 CUPS

CURD- 2 TBSP

GINGER- 1/2 INCH

GREEN CHILLIES- 2 NOS

SALT TO TASTE

CURRY LEAVES- 1 SPRIG

CUMIN SEEDS- 1 TSP

ONION CHOPPED- 2 NOS

OIL- FOR DEEP FRYING







 METHOD



In  a wide bowl take above cited ingredients and mix well to tight dough. Allow it to stand for twenty minutes. Heat oil in a pan and take the dough and flatten it with a hole in the centre and deep fry till golden brown on both the sides.

                                               

 

KARA KUZHI PANIYARAM

Kuzhi paniyaram is an authentic chettinad snack prepared in a special pan with molds called paniyaram kal. It is prepared using left over idli batter or batter can be ground separately with variations in the measurements.

Ingredients

Idli batter- 2 cups

Onion- chopped 2  nos

Oil- 1 tbsp

Mustard- 1 tsp

Black gram dal- 1 tsp

Cumin seeds- 1 tsp,

Slit green chillies- 2 nos

Curry leaves- 1 sprig, coriander leaves chopped- 2 tsp



Method- 

 Heat oil in a pan add mustard,when it starts to splutter add cumin seeds,black gram dal,chopped onions,green chillies and saute till the onions turn translucent. Add curry leaves and coriander leaves and toss for a while and switch off. Now mix the seasoning to the idli batter and mix well. and keep it aside.

Grease the paniyaram mold and fill half the mold with oil and heat till the oil begins to sizzle. Fill the molds with batter using a spoon or small ladle. When the colour changes,gradually turn the paniyaram to the other side and cook till it turns golden brown in colour.