HEALTHY RECIPE : CRISPY MEDU VADA Urad dal, black pepper powder, cumin seeds, asafoetida, mustered seeds, salt, soda bi crab

HEALTHY RECIPE : CRISPY MEDU VADA

 1 CUP URAD DAL - HUSKED N SPLIT BLACK GRAM
*
1/2 TSP. BLACK PAPER POWDER

1/ 2 TSP. CUMIN SEEDS

1/2 TSP. HING -ASAFOETIDA

1 TBSP. OIL FOR - TADAKA

1/2 TSP. MUSTARD SEEDS

SOME WATER FOR GRIND THE BATTER

OIL FOR DEEP FRYING

SALT TO TASTE

PINCH SODA BI CARB
*
SOAK THE URAD DAL - HUSKED N SPLIT BLACK GRAM- FOR  4 HOURS IN WATER.

THEN RINSE THE WATER FROM URAD DAL.














GRIND THE SOAKED DAL WITH SOME WATER IF NEEDED, TO A SMOOTH BATTER.













* TAKE SOME BATTER ON FINGER TIPS AND PUT THE DROPS INTO THE WATER FULL BOWL.






















*IF DROPS ARE FLOATING OVER WATER AND DO NOT GET DISSOLVED, BATTER IS PERFECT FOR MAKING MEDU VADA.
NOW HEAT A OIL FOR TADAKA, OVER MEDIUM FLAME, ADD MUSTARD SEEDS N CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE TADAKA IN TO A MEDU VADA BETTER.
MIX WELL.













THEN ADD BLACK PEPPER POWDER, HING, SALT AS PER TASTE N SODA BI CARB.
MIX WELL.

























GIVE THE REST FOR 5 MINUTES.TAKE A MEDU VADA DROPPER, FILL WITH MEDU VADA BATTER.

HEAT THE OIL OVER MEDIUM FLAME IN A PAN TO DEEP FRY, DROP THE MEDU VADA IN OIL FROM MEDU VADA MAKER - DROPPER.

DEEP FRY THE MEDU VADA TILL COLOUR IN GOLDEN N CRISPY - BOTH OF SIDES.













DRAIN MEDU VADA ON KITCHEN TISSUE TO REMOVE EXCESS OIL.
TAKE A TWO MEDU VADA INTO A SERVING PLATE, POUR A SAMBHAR OVER IT,

 GARNISH WITH CORIANDER LEAVES, ONION RINGS N GREEN CHILLI RINGS.
SERVE WITH COCONUT CHUTNEY.
REPEAT WITH REST OF BATTER.
SERVE IT HOT OR WARM.

HEALTHY RECIPE : MUNG DAL KACHORI

HEALTHY RECIPE : MUNG DAL KACHORI

 FOR STUFFING:

1 CUP MUNG DAL

1 TSP. CUMIN SEEDS

1 TBSP. DRY CORIANDER SEEDS - CORSELYGRINDED

1 TSP. DRY GINGER POWDER

PINCH HING

1 TBSP. GREEN CHILLI RINGS

1 TBSP. CORIANDER  - JEERA POWDER

1 TSP. AAMCHUR POWDER

1 TSP. GARAM MASALA

1/2 TSP. RED CHILLI POWDER

PINCH TURMERIC POWDER

1 TSP. SNUFF (  VARIYALI ) COARSELY GRINDED

SALT AS PER TASTE

1/2 TSP. SUGAR POWDER -OPTIONAL

* FOR OUTER LAYER :

3 CUP MAIDA

4-5 TBSP. OIL OR GHEE

3/4 TSP. SALT 

WARM WATER TO KNEAD DOUGH

* OIL FOR FRY KACHORI

*MAKE STUFFING ;
SOAK THE MUNG DAL FOR 3-4 HOURS.





























THEN DRAIN THE WATER AND COARSELY GRIND IT.

TAKE A PAN AND HEAT 4 TBSP. OF GHEE OR OIL.















NOW ADD CUMIN SEEDS.
WHEN THEY CRACKLE, ADD GREEN CHILLI RINGS. FRY IT.

*NOW SLOW THE FLAME AND ADD CORIANDER- DHANIYA POWDER( DHANIYA JEERA POWDER), 1 TSP. AAMCHUR POWDER, PINCH HING, 1 TSP. GARAM MASALA, 1/2 TSP. RED CHILLI POWDER, PINCH TURMERIC POWDER, 1 TSP. DRY CORIANDER SEEDS - COARSELY GRINDED, 1 TSP. SNUFF (  VARIYALI ) COARSELY GRINDED, SALT AS PER TASTE,
1/2 TSP. SUGAR POWDER -OPTIONAL. MIX WELL TOGETHER.
ADD 1 TSP. OF WATER AND SAUTE 1/2 MINUTE.
you can add all these masala after adding mungdal...see in pic...
NOW ADD COARSELY GRINDED MUNG DAL, MIX WELL.
AND COOK TILL MIXTURE IS JUST LIKE A DRY FORM, REMOVE THE MOISTURE (- NOT SOGGY NOT SO DRY).
COOK ABOUT 8-10 MINUTES OVER SLOW FLAME - LID THE COVER.
THEN TRANSFER THE MIXTURE INTO THE OTHER PLATE TO TAKE ROOM TEMPERATURE. 

STUFFING IS READY.

*MAKING DOUGH :
SIEVE THE MAIDA IN A MIXING BOWL.
MIX THE SALT WITH IT.














ADD HOT OIL OR GHEE AND MIX WELL.( FOR FINE RESULT..CRUNCHINESS)















it's like a crumble.



























THEN ADD WARM WATER AND KNEAD INTO SOFT DOUGH.
GIVE REST FOR 10 MINUTES.
DIVIDE THE DOUGH IN 10-12 EQUAL PORTIONS.




































MAKE A BALLS AND ROLL OUT THICK CIRCLE - PURI. PUT THE MIXTURE ON THE CIRCLE - PURI.

























STUFF THE MIXTURE ABOUT 2 TBSP., PRESS ON SOME AND COVER THE CIRCLE - PURI, MAKE A BALL. LIGHTLY PRESS WITH PALM.
























LIGHTLY ROLL IT AND MAKE KACHORI.

HEAT A OIL OR GHEE.
THEN SLOW THE FLAME.















FRY ON BOTH SIDES TILL GOLDEN BROWN.
* SERVE HOT WITH GREEN N RED CHUTNEY OR TOMATO KETCHUP OR TEA.

* YOU CAN STORE IT FOR 5-6 DAYS IN REFRIGERATOR. 

HEALTHY RECIPE : SPICY KHICHIYA ( RICE FLOUR ) PAPAD)

HEALTHY RECIPE : SPICY KHICHIYA  ( RICE FLOUR ) PAPAD














2 CUP RICE FLOUR..400 GRAM

1/2 CUP MAIDA..50 GRAM

4 TO 5 CUP WATER....ABOUT 900 ML.
*
1 1/2 TBSP. SALT 

1 TBSP. OIL

1/2 TBSP. PAPAD KHARO (JUST LIKE SODA BI CARB)

1/8 TSP. SODA BI CARB

1/2 TSP. LEMON JUICE 
*
5 -6  STRAINS GREEN GARLIC - GRATED

2 BIG CHILLI - GRATED

1 TBSP. CUMIN SEEDS








1 TBSP. AJWAIN 
*
TAKE A BIG PAN. POUR THE WATER IN IT AND HEAT.
ADD SALT, PAPAD KHARO, SODA BI CARB.
BOIL FOR 10 MINUTES. 












THEN ADD CUMIN SEEDS, AJWAIN SEEDS, GRATED CHILLY AND GRATED GREEN GARLIC.












BOIL FOR 2-3 MINUTES OR TILL COLOUR CHANGE.

NOW ADD 1 TBSP.OF OIL. MIX WELL.
SLOW THE FLAME. 
FIRST MIX THE MAIDA AND RICE FLOUR.












THEN ADD THE MIX FLOUR IN BOILED WATER SLOWLY.

MIX WITH SPOON.
THEN REMOVE FROM FLAME.

TAKE A ROLLING PIN AND STIRRING IN ROUND MOVEMENT TO MIX WELL FOR DOUGH FOAM.

TAKE A BIG PLATE AND GREASE WITH SOME OIL. 












NOW TRANSFER IN THIS BIG PLATE AND KNEAD THE DOUGH.









MAKE 3-4 PARTS FROM DOUGH.
HEAT THE STEAMER AND PUT ALL THE FINE KNEADED PART OF DOUGH INTO THE STEAMER.
STEAM FOR 10 MINUTES, IT LOOKS FLUFFY AFTER STEAMING. 













REMOVE ALL THE PART OF DOUGH IN TO A GREASED PLATE AND KNEAD WELL.













TAKE A POLYTHENE BAG TO AVOID TO BURN HANDS,.... GREASE WITH OIL. PUT ONE PART OF DOUGH IN IT TO FINE KNEAD. REMOVE IN PLATE.
REPEAT WITH OTHER PARTS.
*
MAKE A SMALL PRESSED BALLS.
*
( 1) ROLL THE PAPAD OVER ROLLING GREASED BOARD WITH GREASED ROLLING PIN.
OR
(2) ROLLING WITH PURI PRESSING MACHINE.












TAKE A 2 POLYTHENE PEACES, GREASE WITH OIL AND PUT THE BOTH OF IN 












SIDES OF PURI PRESSING MACHINE. 












PUT ONE BALL, PRESS WITH HANDLE AND MAKE PAPAD. 













LET THE DRY PAPAD OVER POLYTHENE CLOTH IN SUNLIGHT FOR 5-6 HOURS OR TILL DRY OVER ALL.
























THEN STORE IN AIR TIGHT CONTAINER.
FRY IN HOT OIL TILL CRUNCHY.
SPICY KHICHIYA PAPAD USE WITH TEA, WITH LUNCH....DINNER..ETC..
YOU CAN EAT KHICHI WITH OIL,....WITH SPRINKLE OVER RED CHILLY POWDER, HING AND ACHAR MASALA.
FRIED PAPAD ALSO 
 YOU CAN STORE FRIED PAPAD IN AIR TIGHT CONTAINER FOR 2-3 DAYS.