Vegetable Medhu Vada

Vegetable Medu Vada: I already shared some variations of paruppu vada so i was thinking to give some twist for Medhu vada. So i searched in net and i found cabbage vada recipe. So i thought if cabbage can be added in vada why cant the vada to be made with other veggies. So i tried this vada and it was really tasty.

When i was making the vada i was bit worried because i chopped lots of veggies and was thinking how this batter is going to accommodate all these veggies? and how it tastes because i have not precooked any of the veggies. Especially worried about the beans will cook or not, i have grated using big size holes to prevent the carrots get overcooked but surprisingly all the veggies are perfectly cooked and well incorporated with the vada. Really tasty healthy vegetable medu vadas perfect for this climate.

INGREDIENTS:
Urad dhal/ Uluntham paruppu- 1 cup
Carrot, grated- 1 small
French Beans, finely chopped- 5
Cabbage, finely chopped- 1 cup
Onion- 1 small
Green chilli, finely chopped- 2
Ginger, finely chopped-1 inch
Peppercorns- 1/2 teaspoon
Curry leaves- 1 stand
Coriander leaves, finely chopped- 1 tablespoon
Asafetida- 1/4 teaspoon
Salt-to taste
Oil- to deep fry

Preparation Time: 2 hr soaking time+ 5 minutes
Cooking Time: 20 minutes
Cuisine: Tamil
Makes: 12 medium sized vadas

PROCEDURE:

• Soak urad dal for 2 hours. Use whole urad dal without skin for better results.
• Grind urad dal with only little water ( add less than ¼ cup water because veggies also have some moisture) till you get a slightly fluffy white stiff batter.

• Now add the rice flour, chopped veggies, onions, ginger, green chillies, curry leaves, coriander leaves along with salt and asafetida.
• Mix well, keep aside and heat enough oil in a deep pan.

• Now wet your right hand well by dipping inside water and take a small ball of batter.
• And use your thumb to make hole in the middle and drop it in oil, just invert the vada over the oil and slightly shake your fingers.

• Another method, take a banana leaf or wax paper pour some oil on it, take some batter and shape it like a vada and make a hole. Dip your finger in oil and slightly apply oil on top of the vada. (If the batter sticks to the banana leaf or wax paper and feels difficulty while transferring them to oil then grease with more oil. Check this method photos here)
• Now carefully invert the paper and drop the vada in oil and lift the paper back.
• Fry in medium flame, turn the vadas and fry till both the sides turn crisp and golden brown.

• Note: If you want this recipe in the way that prepared in restaurants (Puffy and crunchy). Add a pinch of baking soda in this batter.
• If your vadai drinks too much oil or u are  not able to shape the vadas then it means you have added more water, reduce next time. For time being add rice flour or semolina or gram flour or Maida/all purpose flour to reduce vadai drinking oil and to make in proper shape.