No onion no garlic recipes
Urad dal vadai with the addition of vegetables. Generally for festivals we make ulundu vadai but we never add onions to this, while offering to God. During Ganesha chaturthi i made medhu vadai with the addition of cabbage, carrot and capsicum. The bright colour of the vada gained more attention and many readers in Instagram and facebook asked me about that. So i thought i will share this vegetable medhu vada recipe, as you can try during navaratri. Check out my ulundu vadai post with video for more details on how to shape the vada. Check out my complete collection of Navaratri recipes.
Vegetable medhu vadai recipe
Preparation Time : 10 mins + 2 hours soaking time | Cooking Time : 25 Mins |Makes: 15 vadas approx
Urad dal 1 cup
Rice 1 tblsp
Green chili 2
Ginger a small piece
Cabbage 3 tblsp (finely chopped)
Carrot 3 tblsp (grated)
Capsicum 3 tblsp (finely chopped)
Salt as needed
Coriander leaves few
Curry leaves few
Oil for deep frying
Method:
- Soak urad dal, rice, green chili and ginger for 2 hours.
- Drain the water completely and grind this into a fluffy batter.
- I used mixie for grinding. you can use grinder also for grinding.
- Sprinkle cold water while grinding and use the pulse option in the mixie.
- Do not over load the mixie.
- Take out the batter to a wide bowl.
- Just before making the vada, add the cabbage, carrot, capsicum, salt and chopped coriander and curry leaves.
- Mix well.
- Heat oil .
- Wet your hands and take a big lemon sized dough and pat it slightly. Make a hole in the center.
- Carefully drop this to the oil. Ensure the oil is hot before putting the vada.
- Keep the flame to medium.
- Fry the vadas till golden brown.
Method:
- Soak urad dal, rice, green chili and ginger for 2 hours.
- Drain the water completely.
- Grind this into a fluffy batter.
- I used mixie for grinding. you can use grinder also for grinding.
- Sprinkle cold water while grinding and use the pulse option in the mixie.
- Do not over load the mixie.
- Take out the batter to a wide bowl.
- Just before making the vada, add the cabbage, carrot, capsicum, salt and chopped coriander and curry leaves.
- Mix well.
- Heat oil .
- Wet your hands and take a big lemon sized dough and pat it slightly. Make a hole in the center.
- Carefully drop this to the oil. Ensure the oil is hot before putting the vada.
- Keep the flame to medium.
- Fry the vadas till golden brown.
- Once done take out and drain the excess oil in the kitchen towel.
- Crispy vadas are ready to serve.
- Serve the vadas as it is or serve with coconut chutney.
Notes:
- If using mixie for grinding the urad dal use the pulse option .
- For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vadis fluffy.
- Always grind the batter smoothly into a fine paste.
- Do not soak urad dal for more than 2 hours , else the vadais will drink too much of water.
- After adding the vegetables the batter will loosen, so ensure that the batter is thick.
- If by any chance the batter turns watery just add a tblsp of rice flour.
- You can make the same with paruppu vadai too.
- Ensure the veggies are very finely chopped. You can add red capsicum too to get nice colour for the vegetable medhu vada.
