December 2, 2010

Milagu Vadai

I got reminded of this traditional dish from a recent cookery show. This is a light variation of medhu vadai, crisp in nature made of urad dal and black pepper. This has good shelf life for a week or so and can be handy on outings. This goes good with curd rice and can serves as a snack too.


urad dal - 1 cup
black pepper - 1 tsp
cumin seeds - 2 tsp
rice flour - 2 tsp
Butter - 1 tsp
Oil - for frying


For the batter:
1. Soak the urad dal for 1 hour
2. Drain them well in a strainer and grind it coarsely. Do not add water while grinding.
3. Crush the pepper and cumin seeds or grind it very coarsely (just 1 sec will do on a mixer)
4. Add the crushed mix, melted butter, rice flour and salt to the grinded batter. Mix well

For the vadai:
1. Take a small piece of the batter and shape it into a small ball. Place it on a greased plastic sheet
2. Grease your fingers to prevent the batter from sticking to your hand. Pat it gently to flat it into a thin disc. You can make a small hole in the middle with your finger. Use a fork and pork randomnly on the flattened disc
3. Heat oil in a pan for deep frying. Gently remove the flattened disc and drop in the hot oil.
4. Fry on medium flame and cook till light reddish on both sides.
5. Store in air-tight containers.

1 comment:

  1. Very spicy and goes great with evening tea!



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