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.