Showing posts with label evening snack. Show all posts
Showing posts with label evening snack. Show all posts

Monday, December 16, 2019

मसालेदार फ्राइड चिकन लेग रेसिपी | Spicy Fried Chicken Legs Recipe With Ingredients

Leave a Comment
मसालेदार और तीखा फ्राइड चिकन लेग किसी भी खुशी के मौके को ख़ुशनुमा बनाने के लिये काफी है। नॉन वेज पसंद करने वालों को चिकन ज्‍यादा भाता है तो ऐसे में आप शाम को चाय के साथ स्‍पाइसी फ्राइड चिकन लेग बना कर हर किसी को सरप्राइज दे सकती हैं। आज हम आपके सामने इस रेसिपी का बढियां वीडियो भी ले कर आए हैं, जिसको देख कर आप इसे और अच्‍छी तरह से बनाना सीख जाएंगी। इसकी रेसिपी बहुत ही बेसिक है, जिसमें कोई ताम झाम नहीं है।

Spicy Fried Chicken Legs Recipe
आइये देखते हैं स्‍पाइसी फ्राइड चिकन लेग रेसिपी को बनाने की विधि

तैयारी में समय- 10 मिनट
पकाने में समय- 10 मिनट


  • चिकन लेग- 2 
  • साबुत काली मिर्च- 1
  • चम्‍मच लहसुन- 7 कलियां
  • अदरक- 2 इंच
  • लाल मिर्च पाउडर- 1 चम्‍मच
  • चिकन मसाला - 2 चम्‍मच
  • मैदा- 1/2 कप
  • तेल- 2 कप
  • नमक- स्‍वादअनुसार

स्‍पाइसी फ्राइड चिकन लेग रेसिपी को बनाने की विधि-

  1. चिकन लेग गे दो पीस लें और उन्‍हें चाकू की मदद से स्‍लाइस कर लें, जिससे कि उनमें मसाला अच्‍छी तरह से समा जाए। 
  2. फिर काली मिर्च, अदरक और लहसुन को एक साथ मिक्‍स कर के उसमें स्‍वादअनुसार नमक डालें।
  3. इसके बाद लाल मिर्च पाउडर और चिकन मसाला डाल कर पेस्‍ट बनाएं।
  4. इस मसला पेस्‍ट को चिकन लेग पीस पर लगाएं और 30 मिनट तक छोड़ दें।
  5. 30 मिनट के बाद तेल गरम करें और जब वह गरम हो जाए, तब उसमें चिकन लेग एक एक कर के डालें।
  6. मसाला और चिकन अगल नहीं होना चाहिये।
  7. आंच को लो कर के चिकन पकाएं।
  8. फिर पैन को करीब 5 से 7 मिनट तक ढंक दें और तब तक पकाएं जब तक कि चिकन क्रिस्‍पी ना हो जाए।
स्रोत :
Read More

Sunday, December 8, 2019

Easy Bread Pakora Recipe With Ingredients | How to Make Bread Pakora at Home

Leave a Comment
 A common street food, it is made from bread slices, gram flour, and spices among other ingredients. The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them.

Bread Pakora is a traditional snack recipe which is typically prepared in Indian households for weekend breakfast and brunch. Cooked using bread slices, gram flour and mashed potato filling that has a lot of spices along with green chutney, this snack recipe is something which no one can resist eating in winter and monsoon season. It is also known as bread bhaji (or bajji).

Bread Pakora
It is a truly delicious breakfast recipe that is crispy from outside and soft from inside, this dish has a spicy and tangy taste that would give your taste buds an unforgettable experience. The best thing about this recipe is that you can prepare it in just few minutes using some easily available ingredients.

Course: Snack
Cuisine: Indian
Prep Time:10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 4


For Stuffing:
  • 3 potato / aloo, boiled & mashed
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp aamchur / dry mango powder
  • 2 tbsp coriander, finely chopped
  • ½ tsp chaat masala
  • ¼ tsp salt
For Besan Batter:
  • 1 cup besan / gram flour
  • 2 tbsp rice flour
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp salt
  • pinch of soda
  • ½ cup water or as required
Other Ingredients:
  • 4 slices bread, white / brown
  • 4 tsp green chutney
  • oil for deep frying

How To Make Bread Pakora at Home:

  1. In a large mixing bowl take 3 boiled potato.
  2. Also add 1 green chilli, 1-inch ginger, 2 tbsp coriander,¼ tsp chilli powder, ½ tsp aamchur and ½ tsp chaat masala.
  3. Combine all the ingredients well and aloo stuffing is ready.
  4. Spread 1 tsp of green chutney over bread slice and cut half.
  5. Spread a tbsp of prepared aloo stuffing over half slice of bread.
  6. Cover with another half slice and dip into besan batter covering both sides.
  7. Deep fry immediately into hot oil.
  8. Splash oil over bread pakora and fry on medium flame flipping occasionally.
  9. Fry till the pakora turns golden and crisp.
  10. Serve bread pakora with green chutney or tomato sauce.


  • Spreading green chutney is optional, however, enhances the flavour.
  • also, fry in hot oil, else batter will separate from bread.
  • The consistency of the batter is also very important to make good bread pakora. It should neither be too thick or too thin.
  • Fry the bread pakora on medium heat.
  • You can cut the bread slices into squares a well.
Read More

Tuesday, November 12, 2019

Avocado Toast Recipe | Avocado Sandwich | Avocado Bread Toast Recipe With Ingredients

Leave a Comment

A flavourful and healthy avocado-based dip, Guacamole originated in Mexico but has now become popular all over the world not just as a dip but also as a salad dressing and sandwich topping.

Simple and healthy toast and sandwich recipe made with guacamole dip spiced with pepper and green chutney. it is quick and easy to make and yet filling by supplying all the required nutrients and vitamins. the guacamole dip can be used for both sandwich and also toast and this recipe describes both the options.

The sandwich has or toast has to be served immediately once it is grilled or toasted. the avocado dip has moisture in it which can make the bread soggy.



  • 1 avocado, ripened
  • 1 clove garlic, finely chopped
  • ½ tsp pepper, crushed
  • ¼ tsp salt
  • 1 tsp lemon juice
  • 2 tbsp onion, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 slice bread, white or brown
  • ½ tsp butter
  • ¼ tsp mixed herbs
  • ¼ tsp chilli flakes
  • 2 slice bread, white or brown
  • 2 tsp green chutney
  • 3 slice tomato
  • ¼ tsp mixed herbs
  • ¼ tsp chilli flakes
  • 1 tsp butter


  1. For making Avocado mixture, Take 1 avocado in a large mixing bowl and mash smooth.
  2. Add 1 clove garlic, ½ tsp pepper, ¼ tsp salt, 1 tsp lemon juice, 2 tbsp onion and 2 tbsp coriander.
  3. Mix well making sure all the spices are combined well. 
  4. Avocado mixture is ready to prepare avocado toast and avocado sandwich recipe.


  • Adding lemon juice prevents the avocado from discolouring.
  • Add green chilli to increase the spice level.
  • Skip adding butter if you are diet conscious.
  • Finally, avocado toast recipe and avocado sandwich recipe tastes great when prepared crispy.

Read More

Monday, November 11, 2019

Chinese Bhel Recipe | Crispy Noodle Salad | how to make chinese bhel recipe with ingredients

Leave a Comment
Chinese bhel is a fast food item of Northeast Indian origin. It is a variant of the chop suey. It is also widely popular in Mumbai.

Chinese bhel usually consists of deep fried noodles, finely chopped onions, shredded cabbage, sliced green pepper and carrots, soy, tomato and red chili sauce, salt and black pepper powder, ajinomoto and garlic paste in varying quantities.


Chinese Bhel is very much popular for its taste, but pupil don't know its harmful affects. It affects your immune system, even your liver, kidney, digestive system, etc. Its OK if you are having it once or twice in a month but not every day. But i cannot deny the fact that there is a huge fan following out there for this unique crispy noodle salad with sweet and spicy sauce coated all over fried noodles. It is a simple dish to prepare and can be prepared with any choice of sliced vegetables.



  • 5 cup water
  • ½ tsp salt
  • 1 tsp oil
  • 2 pack noodles, hakka noodles / instant noodles 
  • oil for frying

  • 3 tsp oil
  • 1 clove garlic, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ onion, finely chopped
  • 4 tbsp spring onion, chopped
  • ½ carrot, shredded
  • ½ capsicum, sliced
  • 1 cup cabbage, shredded
  • 2 tbsp schezwan sauce
  • 2 tbsp tomato sauce
  • 1 tsp soy sauce
  • 1 tbsp vinegar
  • ½ tsp pepper, crushed
  • ¼ tsp salt


  1. For making Chinese Bhel, heat 3 tsp oil and saute 1 clove garlic and 1 inch ginger.
  2. Also saute ¼ onion and 2 tbsp spring onion slightly.
  3. Saute ½ carrot, ½ capsicum and 1 cup cabbage till they are half cooked yet crunchy.
  4. Add 2 tbsp schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, ½ tsp pepper and ¼ tsp salt.
  5. Then mix well on high flame till the sauce combines well.
  6. Now transfer the masala mixture onto fried bhel.
  7. Add 2 tbsp spring onions and mix well.
  8. Finally, serve chinese bhel immediately garnished with more spring onions.


  • You can store the fried noodles for a month in an airtight container and use when required.
  • Once the bhel is prepared, serve it immediately, as it turns soggy later.
  • Add green chilli to make it spicier.
  • Chinese bhel recipe tastes great when served spicy and crunchy.

Read More

Thursday, November 7, 2019

Punjabi Namak Pare Recipe With Ingredients

Leave a Comment
Crispy and crunchy, Namak Pare are a great snack to enjoy with a cup of hot ginger tea. They are a staple during the Diwali and Holi festivities.


Tips to make best Namak Para at home:

  • The consistency of the dough is very important while making this snack. It should be tight like a poori dough.
  • Temperature of the oil is also very important factor. Heat the oil nicely and then turn the heat to low. Now add the Namak Pare in the hot oil and cook on low heat until they are browned.
  • This process will take time but frying on low heat is important for them to become crispy and coked from inside.
  • Drain the Namak Pare on plate lined with kitchen tissue. It will absorb the extra oil and make them crisp.
  • Store the namak pare in any airtight container for up to 10-15 days.
  • You can add flavourings to your Namap Paare dough as per your liking. I sometimes like to add a mix of spices and sometimes make Pudiney ke Namak Pare. You can also add cumin seeds in the dough.
  • I have cut them into rectangles but you can make diamond cuts namak pare too.

Course: Snack
 Cuisine :Indian
 Prep Time: 5 minutes
 Cook Time: 30 minutes
 Total Time: 35 minutes
 Servings: 6 people
 Calories: 137 kcal


  • 1 cup All Purpose Flour/ Maida
  • 2 tbsp Fine Semolina/ Sooji
  • 1/2 tsp Salt
  • 1/2 tsp Carom Seeds/ Ajwain
  • 1 tbsp Ghee
  • Oil for frying


  1. Mix maida, sooji, salt, ajwain and ghee in a bowl.
  2. Mix nicely.
  3. Add a few tbsp of water at a time and mix to make a tight dough.
  4. Cover the dough and keep aside for 10-15 minutes.
  5. Heat oil in a heavy bottom pan.
  6. Divide the dough in 2 parts and roll each in a thin circle.
  7. Cut the circle in long rectangles or diamonds.
  8. Heat oil for frying in a pan and when it is hot, simmer the heat.
  9. Fry the namakpare on low heat till golden brown.
  10. Keep in mind that these will continue to brown a bit even after taking out from oil.
  11. Remove from oil on a tissue lined plate.
  12. Cool and store in an airtight container for up to 10-15 days.

Recipe Notes:

  • The consistency of the dough is very important while making this snack. It should be tight like a poori dough.
  • Temperature of the oil is also very important factor. Heat the oil nicely and then turn the heat to low. Now add the Namak Pare in the hot oil and cook on low heat until they are browned.
  • This process will take time but frying on low heat is important for them to become crispy and coked from inside.
  • Drain the Namak Pare on plate lined with kitchen tissue. It will absorb the extra oil and make them crisp.
  • Store the namak pare in any airtight container for up to 10-15 days.
  • You can add flavourings to your Namap Paare dough as per your liking. I sometimes like to add a mix of spices and sometimes make Pudiney ke Namak Pare. You can also add cumin seeds in the dough.
  • I have cut them into rectangles but you can make diamond cuts namak pare too.
Read More

Friday, November 1, 2019

Veg Cutlet Recipe with Ingredients

Leave a Comment
Veg cutlet specifically refers to mashed vegetables (potato, carrot, beans).the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.  This is then dipped in an egg mix or corn starch and then in bread crumbs , and fried in ghee or vegetable oil.

Veg cutlet recipe is an ideal recipe for those stubborn kids who hesitate or do not prefer to have vegetables in their meal. The colour and texture of this veg cutlet make it appealing and irresistible for kids. I generally prepare vegetable cutlet with either semolina / rava or breadcrumbs which gives you a whitish or brown cutlet recipe. but in this recipe, i have used crushed corn flakes which gives it bright golden brown colour.


Veg cutlet recipe is very easy and can be prepared within minutes. This recipe is open-ended in terms of adding veggies. hence you can experiment and extend with other veggies like broccoli, snow pea and leafy vegetables on top of the vegetables used in this recipe. The shape of cutlet can be as you like. i have shaped it to semi-cylindrical, but you can also use shaper or a simple patties shape. You can deep fry, shallow fry or pan fry it, but deep frying is a much better option.
Now let's make tasty, crunchy, healthier, veg cutlet

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 12 cutlet


  • 2 potato, peel & cube
  • ¼ cup carrot, cube
  • ¼ cup beans, chop
  • ¼ cup sweet corn
  • ½ cup peas
  • ½ cup beetroot
  • ¼ tsp salt
  • ¼ cup breadcrumbs
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp cumin powder / jeera powder
  • ¼ tsp garam masala
  • ½ tsp aamchur / dry mango powder
  • 1 tsp ginger garlic paste
  • 2 tbsp coriander, finely chopped
  • ¼ tsp salt
  • 1 cup corn flakes, crushed
  • oil for deep frying
  • 3 tbsp corn flour
  • 2 tbsp maida / plain flour
  • ¼ tsp pepper, crushed
  • ¼ tsp salt
  • ¼ cup water

How To Make Veg Cutlet:

  1. mash the cooked vegetables completely.
  2. add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.
  3. additionally, add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp aamchur, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.
  4. combine well forming a dough.
  5. now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.
  6. add ¼ cup water and prepare a smooth lump free batter.
  7. now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil.
  8. dip in corn flour batter.
  9. now coat with crushed corn flakes/breadcrumbs.
  10. deep fry in hot oil/bake in preheated oven at 180-degree celcius for 15-20 minutes.
  11. stir occasionally, and fry to golden and crisp on medium flame.
  12. finally, serve veg cutlet with tomato sauce.


  • if there is too much moisture in the vegetable mixture, then the cutlet will break in oil. make sure to add breadcrumbs as required.
  • add vegetables of your choice to make veggie cutlet more nutritious and healthy.
  • do not add any water while cooking vegetables as the vegetables will absorb water and end up mushy.
  • finally, veg cutlet recipe tastes great when prepared with a variety of vegetables and crispy.
Read More

Poha Recipe With Ingredients

Leave a Comment
Poha is an easy, delicious and healthy breakfast recipe, popular in Maharashtra. Made with onions, potatoes and seasoning like chillies, lemon and curry leaves make up a tasty and easy meal of Poha, especially when you don't feel like cooking.


Recipe Servings: 2
Prep Time: 05 mins
Cook Time: 30 mins

Ingredients Of Poha:

  • 1 Cup Poha/chivda (pressed rice)
  • 1 Tbsp Oil
  • 1/8 tsp Asafoetida
  • 1 tsp Mustard seeds
  • 1/2 Cup Onions, finely chopped
  • 8-10 Curry leaves
  • 2-3 Whole red chillies
  • 1/2 Cup Potatoes (diced small)
  • 1/2 tsp Turmeric
  • 2 tsp Salt
  • 1 tsp Green chillies, finely chopped
  • 1 Tbsp Lemon juice
  • 1 Tbsp Coriander leaves, chopped
  • For garnish Lemon wedges

How to Make Poha:

1.Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
2.Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along with whole red chillies.
3.When onions are light brown, add potatoes, and turn around till they look a bit glossy.
4.Add the turmeric and sauté over low heat till the potatoes are cooked through.
5.Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.
6.Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
7.Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve. 

Read More

Monday, October 28, 2019

Chole Bhatura Recipe

Leave a Comment
Bhatura Recipe is a fluffy deep-fried bread from North India usually served with Chole or Aloo based bhaji. It is also known as Bhatoora or Batoora. Making proper Bhatura takes some practice but if you follow procedure properly you will be able to produce yummy Bhatura’s in no time. Its a very famous Indian Breakfast in North India.Bhatura Recipe is a kind of leavened bread because we use baking soda to raise it while frying, which also makes it crispy.It will be best if you keep the dough overnight. This will really help you in making them more fluffy and crunchy.



  • 2 cups maida (all-purpose flour / refined flour) 
  • 1/2 cup yogurt (dahi / curd) 
  • 1/2 teaspoon baking soda (Soda bicarbonate ) 
  • A pinch of sugar 
  • 1/2 cup luke warm water 
  • Salt to taste 
  • Oil for frying 

How to make Bhatura:

  1. Take a big bowl and mix 2 cups maida, 1/2 cup yogurt, 1/2 teaspoon baking soda, pinch of sugar and salt to taste.
  2. Gradually mix lukewarm water and make a soft dough by light kneading. Add about 1 tablespoon of oil in dough and knead for few more seconds. 
  3. Cover the dough and keep it at warm place for fermentation for about one hour. 
  4. Now take some oil in your palms and start making small balls out of the dough, you will be able to make about 12 bhature from this dough. 
  5. Heat good amount of oil in a frying pan and roll out each ball into 4-5 inch discs. 
  6. Deep fry one bhatura at a time on high flame till it is light brown from both sides, just like you would fry pooris. 
  7. Drain on paper towels and your bhature are ready for serving.
Try this Bhatura Recipe with Chole/ Chana Masala for best combination ever.


You can make bhaturas of oval shape by pulling the rolled diskettes from opposite sides. This Bhature should be served immediately. Bhature are generally served with chole, lemon wedges and chopped or sliced onion.

Read More

Sunday, October 27, 2019

Pav Bhaji Recipe With Ingredients | How To Make Pav Bhaji at Home

Leave a Comment

Making Pav Bhaji at Home

Pav Bhaji is a Maharashtrian fast food dish served on Pav (bread),consisting of a thick vegetable curry served with a soft bread roll and garnished with coriander and chopped onions.

Pav is basically a small loaf of bread, introduced by the portuguese in India. Pavs are always made with maida or all purpose flour. We can make these small bread rolls with whole wheat flour or other flours at our home.

Pav Bhaji is basically a mix of mashed & spiced vegetables in a gravy, a special spice blend 'pav bhaji masala' is used to make pav bhaji.


Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy, usually cooked on a flat griddle (tava) and served hot with a soft white bread roll.

Let's prepare Pav Bhaji with these simple steps below


  • 1 kg frozen mixed vegetables
  • 3 potatoes, peeled and hopped into bite sized pieces
  • 750 ml water
  • 1/2 tsp turmeric
  • 1/2 tsp Kashmiri chilli powder


  • 1 tbsp garam masala
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp dry mango powder (amchur powder)


  • 150 g butter
  • 1 tbsp sunflower oil
  • 2 tsp cumin seeds
  • 4 red onions, pureed
  • 1 1/2 tsp salt
  • 6 tbsp ginger and garlic paste
  • 1 tbsp dried fenugreek leaves
  • 1 1/2 tsp Kashmiri chilli powder
  • 2 tbsp pav bhaji masala blend
  • 2 tbsp tomato puree
  • 1 juice from lemon
  • 4 tbsp fresh corainder, chopped

  • 8 small bread rolls
  • 50 g butter
  • 1 tbsp fresh corainder, chopped
  • A pinch of Kashmiri chilli powder
  • 1 tsp pav bhaji masala blend

How To Make Pav Bhaji:

  • Add all of the ingredients from stage 1 into a large pan and cook on a medium/high heat for 25 minutes.
  • Allow the vegetables to cool and then coarsely blend in a blender. 
  • . Mix all of these together to create your very own pav bhaji masala. Alternatively, you can buy ready mixed masala in most Asian food stores


  • Heat the butter and oil in a large pan, add the cumin seeds and cook on medium/high heat for 30 seconds, then add the onion purée, ginger and garlic paste and the salt. Cook for 10 minutes until the onion paste is translucent and starts to brown a little.
  • Add the pav bhaji masala and Kashmiri chilli powder and cook for 2 minutes on a low heat.
  • Add the tomato purée and mix well for two minutes on a medium heat.
  • Add a little water to deglaze the pan.
  • Add the blended vegetables and mix thoroughly. Cook for 5 minutes, then add the lemon juice and chopped coriander. 
  • In a large frying pan melt the butter and add the chopped coriander, Kashmiri chilli powder and pav bhaji masala and mix well.
  • Slice the bread rolls in half and warm in the frying pan, liberally coating with the buttery masala.
  • Serve the bhaji with the bread rolls alongside some finely chopped red onions and lime wedge.
  • If there is any bhaji left over (you can live in hope) freeze it and save it for another day. I prefer to make a big batch and freeze as it's a labour intensive recipe.

Read More

Saturday, October 26, 2019

Mendu Vada Recipe With Ingredients | How To Make Mendu Vada At Home

Leave a Comment
Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

Medu vada is made of black lentils (urad dal) batter. The black lentils are soaked in water for several hrs, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.

One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor (lentil) are also used.

Mendu Vada
 This dish is usually served with sambar (lentil and vegetable stew) and coconut chutney, along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack.

The medu vada is sometimes also served with yogurt, as a chaat snack

Cuisine: South Indian
Prep Time:1 hr
Cook Time: 30 Min
Total Time: 1 hr 30 Min


  • 1 cups of urad dal  
  • ¼ cup of channa dal 
  • 2 tsp of rice flour 
  • 2 green chillies 
  • 3 tbsp of dry chopped coconut 
  • few curry leaves 
  • 1 tbsp coriander leaves, chopped 
  • 1 inch ginger, finely chopped) 
  • pinch of hing 
  • salt to taste 
  • oil to fry 

How To Make Mendu Vada:

  1. wash and soak dal in about 3 cups of water for about 2-3 hours.
  2. drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used.
  3. the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
  4. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
  5. add 2-3 tsp of rice flour. rice flour is added to make it crispy.
  6. add pinch of hing to make it more digestible.
  7. heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
  8. make hole in the center and slide it into the hot oil.
  9. the vada should float on top of oil.
  10. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
  11. fry on both sides till it becomes golden brown in colour.
  12. serve medu vada immediately with chutney collections or sambar collections.

Read More