Diya Aur Bati

After a long time, iam posting a recipe on my blog. Had been busy on and off with my baking and chocolate orders, that it was finding difficult to sit down and write in my blog. I missed my blog a lot, but it happens sometimes, that when we need to concentrate on some things, we unknowingly miss on something else, which we loved the most. But in my case, I was not missing on my passion for food, as I was doing stuffs related to food, just that i couldn't blog. While creating new designs in cakes and making chocolates, I felt myself so happy and lively. You can check my works on my FB page : Nim's Choco Fantasy

Ok, now that's it for my re-entry into my blog :) Just wanted to tell you all that I was not away from my passion, but yes, i was a bit away from blogging.

Diwali is round the corner. All might be busy making yummy and awesome sweets. I would like to share a recipe, which you all might be knowing, just that I gave a slight twist, and gave a new look and feel of festivity to it.

Enjoy Diwali with your loved ones and stay safe.

Ingredients

 

1 cup Desiccated Coconut

1 cup Khoya

¼ cup Sugar (powdered, adjust as per your taste)

3 tbsp Cocoa powder

8 – 10 Almonds

A pinch of Lemon yellow colour

Few drops of Rose water

Silver warq for garnishing

 

 

Method

 

1. Cook khoya in a fry pan till it turns slightly pink in colour. Now add desiccated coconut and sugar. Mix well and let it cook for about 2 minutes till the sugar is nicely combined with the mixture. Switch off the flame.
2. Keep aside 5-8 tbsp of the mixture in another bowl and add lemon yellow colour and rose water. Mix well.
3. In the rest of the mixture, add cocoa powder and mix well to form a smooth dough.
4. If the dough is too dry, add little milk to it and if it is too wet, add little desiccated coconut.
5. Shape the cocoa mixture in the shape of a diya and fill in the yellow coloured khoya mixture in the center.
6. Place an almond as flame and garnish with silver warq.
7. Your Diya aur bati sweet is ready to be served.
8. Enjoy!!!

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Dal Dhokli

This is a one pot meal and is a west indian dish. The soft dhokli in dal, gives a yummy taste with lot of flavours in it. Try it once and you will love it for sure.

Ingredients

 

½ cup Toor Dal (washed and soaked for 30 minutes)

2 tbsp Raw Peanuts

2 cups Water

Salt to taste

¼ tsp Turmeric powder

 

 

For Dhokli

 

1 cup Whole wheat flour

1 tbsp Besan flour

¼ tsp Ajwain

¼ tsp Turmeric powder

Salt to taste

½ tsp Red chilli powder

1 tbsp Oil

Water as required

 

 

For Seasoning

 

1 tbsp Oil

1 tsp Ghee

1 tsp Mustard seeds

1/8 tsp Methi seeds

½ tsp Cumin seed/Jeera

1 pinch Asafoetida

1 tsp Ginger (grated)

1 tsp Green chilli (finely chopped)

10 Curry leaves

¼ tsp Turmeric powder

 

For Garnishing

 

1 tbsp Lemon juice

1 Onion (medium, finely chopped)

2 tbsp Coriander leaves (finely chopped)

Method

• Put toor dal, raw peanuts, water,  salt and turmeric powder in the pressure cooker and place it on high flame. Pressure cook till one whistle and then reduce to low flame till 4 whistles. Once done, take off from heat and when the steam completely escapes from the cooker, take off the lid. Transfer the dal into a bowl and whisk it using a whisker. Keep this aside.
• For making dhokli, take a large bowl and add whole wheat flour, besan, salt, turmeric powder, red chilli powder, ajwain and oil. Mix well and add water little by little to make a stiff dough. Spread little oil on top of the dough, cover and keep this aside.
• Heat oil and ghee in a kadai on medium flame. Add mustard seeds, methi seeds, jeera, ginger, green chilli, asafoetida, curry leaves and turmeric powder. When it splutters, add the cooked dal mixture into it. Keep it on high flame and add more water as required because this dish is very thin in consistency. Adjust salt if needed. Reduce the flame, when it starts to boil. Let it boil for 5 minutes.
• In the meantime, take small portions of the dhokli dough and roll it thin just like we roll for chapathi. Cut it into diamond shapes using a knife. Do the same procedure to the remaining dough. Put the pieces one by one into the boiling dal. Mix gently and let it cook till the dhoklis are done or for 10 minutes.
• Serve it hot by adding onion, coriander leaves and juice of lemon.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Singhare Ki Poori

Ingredients

 

1 cup Singhare flour

¼ cup mashed Potatoes

¼ tsp Cumin powder

3 tbsp Oil

2 Green chilli (finely chopped)

1 tbsp Red chilli powder

Salt to taste

Water as required

Oil for deep frying

 

 

Method 

 

• Pressure cook the potatoes and keep them aside to cool. Later, peel out the skin and mash them nicely.
• In a bowl, put singhare flour, salt, cumin powder, mashed potatoes, green chilli, red chilli powder and oil.
• Add water little by little and knead it into a soft and smooth pliable dough. It should not be sticky. 
• Take small portion of the dough and roll them into balls.
• Sprinkle little singhare flour on the rolling board and roll the balls into small or medium sized pooris.
• The rolled poori should not be too thin or too thick. Keep them aside.
• Heat oil in a kadai and drop the pooris gently into the hot oil. Press it slightly with a slotted spoon. When one side is done, turn the poori on to the other side and let it cook. Do the same procedure for the rest.
• When both sides are golden brown colour, transfer them onto a tissue paper or kitchen towel.
• Serve them hot with any subji of your choice.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Meetha Chawal

This is an easy sweet dish with loads of nuts and dry fruits. When you are in a mood to eat something sweet and at the same time lazy to prepare a full fledged sweet dish, this is the one you can indulge in. Kids would love it too.

Ingredients

 

1 cup Basmati Rice (soaked for 30 minutes)

¾ cup Sugar

¼ cup Mixed nuts and raisins (Almonds, Cashew nuts, Pistachios)

2 tbsp Ghee

2 Cloves

1 inch Cinnamon stick

3 Cardamoms

1 tsp Fennel seeds

2 cups water

3 tbsp Milk

1 pinch Saffron/Kesar (optional, instead you can add food colour)

3 tbsp Dry coconut powder

 

 

Method

• Add saffron in the milk and keep this aside. If adding food colour, add food colour in the milk.
• Heat ghee in a heavy bottomed deep pan. Add cloves, cinnamon, cardamoms and fennel seeds.
• Saute till it starts to change its colour ie. for ½ a minute.
• Now add the soaked and drained basmati rice. Saute for 1 minute.
• Later, add water and saffron milk in it. Mix well and when the water starts to bubble, cover with a lid. Let it cook for 10 minutes.
• Later, when the rice is half cooked, add sugar, chopped nuts and raisins. Mix well and add dry coconut powder also.
• Cover again and let it cook for another 5 minutes.
• Once done, serve it hot by garnishing with some chopped nuts, raisins and dry coconut powder.

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Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.

Ingredients

2 cups Basmati Rice (soaked for 30 minutes)

3 Cloves

1 Bay leaf

1 inch Cinnamon stick

2 tsp Fennel powder

1 tsp Dry ginger powder

3 Cardamoms

2 Black Cardamom

Salt to taste

3 tbsp Oil or Ghee

4 cups Water

1 pinch Saffron

 

1 Onion (large, thinly sliced)

3 tbsp Cashew nuts

3 tbsp Almonds

3 tbsp Raisins

½ cup Grapes

½ cup Pomegranate kernels

Oil for frying onion

Ghee for frying dry nuts and raisins

Method

• Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
• Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
• Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
• Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
• Turn off the flame and allow the steam to escape on its own.
• Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Homemade Khoya/Mawa

Khoya/Mawa is used as the base for a wide variety of indian sweets. Khoya is made by simmering full-fat milk in a heavy bottomed vessel for a long time, till it becomes thick. They are used in gravies too.

This time I used khoya for making mawa cup cake and it was yummy and delicious. You can click on the link to know the recipe for Mawa Cupcake

Ingredients

 

6 cups Full Cream Milk

 

 

Method

 

• Pour the full cream milk in a heavy bottomed pan. Keep stirring in between and scrap out the sides.
• Stir continuously and keep scraping the sides. Keep a close eye on the milk as it tends to burn in the bottom. Let the milk boil for 30 minutes. Now the milk will reduce to half the quantity.
• After 15 minutes, the mixture will start to thicken. Keep stirring. At this stage, the mixture tends to burn easily, so keep stirring and scrap the sides constantly.
• After 5 minutes, you can see that the mixture forms into a lump and comes off easily from the sides. At this stage, switch off the flame and let it cool down completely.
• Once the khoya is cooled, it will become thicker. Khoya is used for making many indian sweets or you can even add it in curries.

 

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Kaalan

Kaalan is a thick preparation with curd and vegetables like yam and raw banana. It is a traditional Kerala dish served along with steamed rice and is one of the dish served in any Kerala Sadya/feast. This dish is sour in taste. A healthy and must try side dish.

Ingredients 

1 Raw Plantain/Pachakkaya (medium sized)

100 gm Yam/Chena

Salt to taste

1 tsp Turmeric powder

½ tsp Red chilli powder

2 cup Curd (sour, beaten) 

For making Black pepper water 

2 tbsp Black Peppercorns

¾ cup Water 

For Grinding 

1 cup Coconut (freshly grated)

3 – 4 Green chilli 

For tempering 

3 tbsp Coconut Oil

1 tsp Mustard seeds

2 Dry Red chilli

20 – 30 Curry Leaves

 

Method 

• Wash and cut the raw plantain and yam in medium sized irregular square pieces.
• Cook yam in 3 cups of water along with salt, in a Kadai, till it is slightly cooked.
• Now add raw plantain in the kadai and let it cook for about another 20 minutes or till both the vegetables are nicely cooked, but not mushy.
• If you want to add water while cooking, make sure to add hot water.
•  In the meantime, grind coconut along with green chillies into a fine and smooth paste by adding very little water. Keep this aside.
•  Grind black peppercorns coarsely and then add ¾ cup of water. Grind again and strain the mixture. Keep this black pepper water aside.
• When the vegetables are cooked, add the beaten curd and black pepper water into it. Let it cook for 25 minutes or till the mixture is slightly thickened.
• When it is thickened, add the ground coconut mixture into it. Let it cook for 3 minutes or till it bubbles a little. Adjust salt.
• Switch off the flame and keep the kadai aside.
• In a fry pan, put oil and add mustard seeds. When it splutter, add dry red chilli and curry leaves. Saute and pour it on top of the Kaalan.
• Stir well and serve it with steamed rice.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Til Ladoo (with Jaggery)

Til Ladoo is a traditional maharastrian sweet made using til, jaggery and ghee. This is generally served in festivals. This is very healthy sweet, loved by both adults and kids. Try it out this Ganesh Chaturthi and Enjoy!!!

Ingredients 

2 cups Til

1 cup Jaggery

2 tsp Ghee

2 tbsp Cashew nuts and Almonds (optional)

½ tsp Cardamom powder

 

Method

 

• Dry roast til in a kadai for about 5 minutes or till it start to change its colour. Once done, transfer it on to a plate.
• Grind half of the roasted til, coarsely. Keep this aside.
• In a kadai, heat ghee and add jaggery. When jaggery is completely melted, switch off the flame and let it cool down a bit.
• Add the roasted til and the cashew nuts, almonds. Mix well and transfer the mixture onto a plate.
• When the mixture is still warm, take small portions from the mixture and roll it between your palms to make ladoos.
• Enjoy or store it in an airtight container for later use.

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust as per your taste*


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Aviyal (Mix vegetable in Curd)

Aviyal is a mix of different vegetables cooked in curd gravy, seasoned with coconut oil and curry leaves. This is an essential part of any Kerala Sadya/feast. This dish can be a semi-solid side dish or made into a gravy. This is a very healthy dish and is best enjoyed with steamed rice.

This side dish is very easy to prepare. The only hard part is the cutting of vegetables. But once it is done, you can prepare this dish within no time. A perfect combo of health and taste.

Ingredients 

2 Carrots (cut into 2 inch long thin pieces)

1 cup White Pumpkin (cut into 2 inch long thin pieces)

10 French Beans (cut into 2 inch long pieces and sliced horizontally)

10 Long Beans (cut into 2 inch long pieces)

1 cup Yam (cut into 2 inch long pieces)

1 Drumstick (cut into 2 inch long pieces)

1 Raw Banana (cut into 2 inch long pieces)

¼ tsp Turmeric powder

Salt to taste

Curry leaves for garnishing

2 tbsp Coconut Oil

1 cup Water

 

For grinding 

2 cups Coconut (freshly grated)

½ tsp Jeera/Cumin seed

3 – 4 Green Chilli

2 cups Curd (sour)

 

Method

• Put all the vegetables (except white pumpkin) along with salt, turmeric powder and water in a Kadai and place it on high flame. When the water starts to bubble, reduce the flame, cover and let it cook for about 15 minutes.
• Now add the white pumpkin and again cover and cook for another 5 minutes or till all the vegetables are cooked. They should not become mushy. 
• Coarsely grind coconut along with jeera, green chilli and curd. Keep this aside.
• When the vegetables are cooked, add the ground coconut mixture into it.
• Mix gently so that the vegetables are not mashed. Let it cook for another 2 minutes or till the gravy starts to bubble.
• Switch off the flame and pour coconut oil on top along with curry leaves.
• Serve and enjoy along with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Aloo Baingan Ki Sabzi

I know.... you might be thinking, why iam not posting recipes everyday, which I used to do previously. Iam so sorry, friends, now a days, I am bit tied up with my orders for chocolates and cakes, that I find very little time to write and post recipes in my blog. Some times, I feel lazy too :) But don't worry, guys!!! Iam not going to let you down. I will continue posting new and tried out yummy recipes whenever I get time.

This time, I thought to share a healthy side dish, which is not only easy to prepare, but also very yummy and tasty. This is a simple and easy vegetarian Gujarati one-pot side dish. It tastes best with roti or poori.

This recipe was in my draft for long and I somehow forgot to post it in my blog. By now, this side dish has become one of our favourite and I have made it n number of times. As it is very easy, you can prepare it for your kids or elders as a lunch box item along with rotis.

I don't add sugar in this, as my family doesn't like sweet taste in side dishes. So its up to you, if you like, you can add it. Even with out sugar, this dish tastes yummy. 

Try it out and let me know....


Recipe Source : Bhavna's Kitchen

Ingredients

2 - 3 Potatoes (cut into cubes)
4 - 5 Baingan/Brinjal (cut into cubes)
1/2 cup Tomato (finely chopped)
3 tbsp. Coriander leaves
1 tbsp. Ginger Garlic paste
2 Green chilli (finely chopped)
Salt to taste
1 tsp Cumin powder/ Jeera powder
1 tbsp. Brown sugar or white sugar or Jaggery (optional)
1/2 tsp Turmeric powder
1 tbsp. Coriander powder
1 tsp Red chilli powder (optional, as per your taste)

For tempering:

2 tbsp. Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 Pinch Asafoetida


Method

• In a large bowl, add baingan, potatoes, tomato, coriander leaves, ginger garlic paste, green chilli, salt, cumin powder, brown sugar, turmeric powder, coriander powder and red chilli powder. Keep this aside.
• Heat oil in a pressure cooker. Add mustard seeds and when they splutter, add cumin seeds and asafoetida. Take off from heat and add all the ingredients (kept in the bowl) into the pressure cooker. Add little water (about 1/4 cup) and mix well.
• Place the pressure cooker back on low flame, mix well and let it cook for 1 minute.
• Later place the lid and let it cook till 3 - 4 whistles.
• Once done, take off the lid and serve by garnishing with coriander leaves.
• Serve it hot with roti or poori.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Ghugni

This is a popular Bengali snack. Its very easy to prepare and healthy too. A good snack to enjoy in the evenings...


Ingredients

2 cups White peas (soaked overnight and cooked)
1/2 cup Onion (chopped)
1 Tomato (chopped)
1/2 tsp Ginger (grated)
1/2 tsp Garlic (finely chopped)
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Garam masala powder
Salt to taste
3 - 4 tbsp. Oil
Coriander leaves and chopped onion for garnish


Method

• Heat oil in a pan. Add onion, ginger and garlic. Saute till onion turns golden brown colour.
• Now add tomatoes and let it simmer, till the tomatoes are soft and nicely cooked.
• Add the cooked peas and mix well.
• Add coriander powder, cumin powder and salt. Let it cook for about 2 - 3 minutes.
• Now add garam masala powder.
• Turn off the flame.
• While serving garnish with coriander leaves and chopped onion. Serve it hot.
• Enjoy!!!

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Eaidamy ( A traditional Snack)

You might be wondering, what a name? How to pronounce it? Even I was amazed on hearing this name 'Eaidamy' - pronounce as 'Aidamy'. But you must taste this snack, its really tasty and crispy...I am sure, you won't be able to stop by eating just one...

Recently, when I had put up a stall for my Homemade Chocolates in Hyderabad, I met an aunty 'Meena'. She is really a jovial person and within no time, she became friends with all.

The next day, she brought us all, a snack called 'Eaidamy' which she told was her family traditional snack. Though I have not heard about this snack and never tasted like this one before, I liked it a lot...very tasty and crispy.... Being a foodie and a food blogger, I wanted to know the recipe ;) Directly asked her the recipe and she was good enough to explain me the method how to prepare it.

Yesterday, thought to give it a try and it came out good. Though I liked aunty's Eaidamy a lot, mine was not that bad.. :) I was going on frying and within no time, the whole lot was finished... It was a good Diwali snack for all of us. I thank aunty Meena for introducing me to this tasty, crispy snack..

Aunty's Eaidamy was in circle shape. Whenever I rolled the dough thin, mine became very big circle, so I had to cut them for easy frying...If you can roll small thin discs, fine, go ahead and fry them just like that...

Try it out friends, you will love it for sure...

Ingredients

2 cup Besan
1 tsp Ginger Garlic paste
1/2 tsp Jeera/Cumin seeds
3 - 4 Green Chilli (grind into fine paste)
1 tsp Til/Sesame seeds
1 tsp Kashmiri Red chilli powder
Few Curry leaves (finely chopped)
1/4 tsp Turmeric powder
Salt to taste
3 cup Whole Wheat Flour
Water as required
Oil for deep frying


Method

• In a bowl, add besan, ginger garlic paste, cumin seeds, green chilli paste, sesame seeds, Kashmiri red chilli powder, curry leaves, turmeric powder and salt. Mix and add water little by little. Knead it into a stiff dough. This is the stuffing. Cover and keep aside.
• In another bowl, add whole wheat flour, salt and water. Knead it into a dough just like a chapathi dough.
• Take a small portion of the wheat flour dough and stuff it with a small portion of the besan dough.
• Seal all the sides and roll it into a very thin disc. (just like we roll for making parathas, but this one should be very thin). Keep this aside.
• Do the same procedure with the rest of the dough.
• Heat oil in kadai. When the oil is hot, drop each of the thin discs - one at a time - and fry till golden colour on both sides.
• Transfer them on to a tissue paper.
• Serve it with a cup of coffee or tea.

Note:

1. These can be stored in an airtight container and will remain fresh for several days.
2. The more thin you roll the dough, the more crispy it will be.
3. The besan dough should be stiff, while the wheat dough should be just like a normal chapathi dough.
4. Add chilli as per your taste.
5. With the same dough, you can make pooris too. For making pooris, roll the dough just like you roll for pooris.. ie. no need to roll it thin.

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Chennar Payesh / Paneer Payesh

This kheer or Payesh is so tasty and yummy that everyone would love it. The saffron added to this dish enhances the taste of the payesh. This tastes very close to 'Rasmalai'.

If you have some left over motichur ladoo or milk peda (saffron flavoured), there is an easy way to use up these sweets. Crumble these sweets and add it to the milk while making this kheer/payesh. The taste is awesome and yummy...Try it out and you will love it....

Ingredients  

For making Chennar:

½ liter Milk
2 tbsp Lemon juice 

For making Payesh: 

1 liter Milk
½ cup Sugar
A pinch Saffron (optional)
6 – 7 Almonds and Pistachios (blanched and slivered)
Chennar or 100-120 gms Paneer
 

Method

• For making Chennar: Boil ½ liter milk in a pan.  When it starts bubbling from the sides, add lemon juice and keep stirring till the milk curdles. Take off from heat and strain the whey through a muslin cloth. Immediately dip it in ice water, till it is cooled completely. Squeeze out the excess water. Transfer the chennar into a plate and mash it using your fingers. Keep this aside.
• To make the payesh: Boil 1 liter milk in a big pan. Stir continuously. Scrape the sides in between.
• When the milk is reduced to half the quantity, add saffron and sugar. Mix well till the sugar is completely dissolved.
• Add mashed chennar and chopped almonds and Pistachios. Mix well and switch off the flame.
• Cool and serve.

Note:

1. Instead of making chennar, you can use store bought paneer. But I prefer making chennar at home.
2. This payesh/kheer tastes good, if chilled.
3. If you need lot of bite in the kheer, add bit more of paneer or chennar.

 
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Medhu Vada | Uzhunnu Vada

This is a south Indian snack made using whole urad. They are also served as prasadam. There are many varieties of dishes made using these vadas like Sambar vada, Thyiru vada (curd vada), Rasam vada etc.

This is one of our favourite snack. But i make them very rare. I know its oily, but once in a while you can have it...no harm in that, isn't it? This time, i made it as a prasadam for Ganapathi pooja, so did not add onion in it.

I have added a small video as to how to make the vadas. Please bear with me as the video is not clear. I had taken it with my mobile. Making holes in the vada will come by practice, so don't worry if you are not able to do it initially.

Ingredients

1 cup Whole Urad/Uzhunnu Parippu (skinless)
1 Onion (large, finely chopped)
1 inch piece ginger (grated)
Salt to taste
2 - 3 Green chilli (finely chopped)
3 - 4 pinch Asafoetida
2 - 3 tbsp Curry leaves (finely chopped)
2 tbsp Coriander leaves (finely chopped)
Water as required
Oil for frying


Method

• Soak whole urad for at least 2 - 3 hours. 
• Later, grind it into a very fine smooth paste, by sprinkling water little by little.
• Transfer it into a bowl.
• Add onion, ginger, salt, green chilli, asafoetida, curry leaves and coriander leaves. Mix well.
• Heat oil in a kadai. When it is medium hot, take small portion of the urad dal mixture (batter) in your hand. (Check the video)
• Make a hole in the center with your thumb finger and slide it into the hot oil.
• Do the same procedure with the rest of the batter. Don't over crowd the oil. Put two or three vadas at a time for frying.
• When both sides turn golden brown colour, transfer them on to a tissue paper.
• Serve it along with coconut chutney and enjoy it hot with tea or coffee.

Note:

1. Make sure that while grinding urad dal, the water added should be very less.
2. If you don't like the bite of green chilli or ginger, add it to the grinder first before adding the urad dal for grinding.
3. If you are making medhu vada as a prasadam, don't add onion.
4. The oil should be medium hot and should be kept in low flame for frying. If kept in high flame the vadas will not get cooked inside.
5. If you are not able to make holes in the centre, just drop small portions directly into the hot oil.
6. Whenever you make these vadas, make sure that you use a good quality urad dal as it makes a lots of difference to the vadas.

 

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