South Indian Medhu Wada, Bonda and Chatni

South Indian Medhu Wada:-

Medhu vada is the most defining and winning traditional combinations in most of the Indian hotels finding its root cause from south India.These combinations becomes optional as some may not like to have it with break fast!but separately as snacks during tea time and a good example is “me” I don’t prefer to have it as morning breakfast like it as an evening snack or curd vadas or sambar vadas too.

During most of the festivities we make idli vadai combinations at home!It(south indian ulundu vadai recipe) is and will be “most celebrated one” for all future time.To get a fluffy,crispy and soft south indian ulundu vadai recipe the dhal should be ground lightly coarse and in wet grinder you will get good aeration for the batter rather than mixer.

Ingredients:-

• Urad dhal/Ulutham paruppu/Whole Black gram – 2 cups(whole dhal)
• Rice(any white rice) – 3 tbsp
• Green chillies – 3-4,Grated ginger – 2tsp
• Some handful of curry and coriander leaves chopped
• Cumin powder -1 tsp
• Pepper powder – 1 tsp
• Asafoetida/hing – 1 tsp
• salt to taste
• Big onions - 3-4 (medium).

     (After you grind test it by adding the batter in a bowl of water and it should             float,this shows the batter is fluffy.)

Method:-

1.Soak urad dhal for 2-3 hours with rice.(adding rice      is optional)
2.Then grind it in a grinder without adding too much      water.
3.At the end of grinding add salt and let it mix in            grinder for two more minutes.
4.Then take out and in between keep a kadai with oil      and heat up.
5.Add chopped onion,green chillies,cumin                      powder,grated ginger,pepper powder,                        asafoetida/hing, curry and coriander leaves chopped.                  
6.Mix well.
7.Make shapes by dipping the thumb finger in bowl of water and making a hole in a dollop of batter.
8.Drop it in oil and bring the flame to medium heat and cook till golden take out in a tissue and serve.

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South Indian Bonda:-

Ingredients:-

• .  ½ cup urad dal / minapa pappu
• ·  2 to 3 tbsps rice flour
• ·  Salt as needed
• ·  Generous pinch of hing
• ·  ½ tbsp. pepper crushed
• ·  1 to 2 green chilies chopped
• ·  ¾ tsp finely chopped ginger (optional)
• ·  4 to 5 curry leaves chopped finely
• ·  Few coriander leaves chopped finely
• ·  Oil as needed for frying

Method:-

·  Wash urad dal until the water runs clear. Soak it enough water for     2 hours. Drain the water and add it to a blender jar along with 2 to     3 tbsps water and salt as needed.

·  Blend it to a smooth fluffy batter adding more water as needed.        The batter has to be thick like the vada.       

·  Add the rest of the ingredients and mix well. Beat the batter for 2       to 3 mins.

·  Heat oil in a deep pan. When the oil is hot enough, take small             portions of this batter and drop in the oil.

                                                 ·  Stir and fry until golden. Transfer them to an absorbent tissue.

                                                 ·  Serve hot with any chutney.

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South Indian Coconut chatni:-

Ingredients:-

(A) for chutney:

• 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
• 2 tablespoon roasted chana dal (bhuna chana)
• 1 green chili/hari mirch
• ½ inch ginger/adrak
• salt as per taste

(B) for tempering:

• 1 teaspoon urad dal (split, skinned black gram)
• ½ teaspoon mustard seeds/rai or sarson
• ½ teaspoon cumin seeds/jeera
• 1 sprig of curry leaves/kadi patta. 9 to 10 curry leaves
• a pinch of asafoetida/hing
• 1 red chili/sabut lal mirch
• ½ tablespoon oil (sesame or peanut or sunflower oil)

Method:-

1. Grind together all the ingredients mentioned in (A) to a smooth consistency.
2. heat oil in a small pan. add the mustard seeds. when the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.
3. then add the curry leaves, red chili and asafoetida. fry till the curry leaves become crisp and the red chilies changes color.
4. switch off the flame and immediately pour the tempering on the coconut chutney.
5. mix it well with the coconut chutney.
6. serve coconut chutney with Idli, Dosa, Medhu wada or Bonda of your choice.