Tuesday 23 August 2016

How to make delicious South Indian Vada and Dosa??????????
There are two types of vada.
1. Paruppu vadai
2. Ulandha vadai


But in South India ulandha vadai is taken for breakfast.


Steps to prepare vada:




1. Take 250 gms of uard dal and 50gms of rice.


In south India the rice used to prepare vada is called pacharisi. Because if you use pacharisi the vada will be crisp.
There is another variety if rice called pulungalarisi and if you use this your vada will be soft.


2. Soak urad dal and rice in water and leave it for 40 minutes.


3. Grind these two ingredients without adding water and make it to fine paste.


4. Then chop 4 green chilies, 100gms small onions, few  half or partially  ground peppers and few curry leaves and salt as per your wish and mix these in the fine paste well.
Don't use whole peppers because it will start bursting when you fry in the oil.


5. Take some amount of  mixture and pat it but not too flat because if you do so then the vada will not be fluffy.


6. After patting make a hole in the center of your vada dough with your index finger.
This is done to enable good and complete cooking of vada.


7. Take a small oil pan and pour 1/2 a liter of refined oil and heat it well.


8. When it gets somewhat heated deep fry your vada doughs which you have kept ready and take out out when it turns golden brown.


9. Make sure you have cooked both the sides and the oil is not too much hot or boiling.


10. Serve the vadas with coconut chutney or spicy tomato chutney and hot sambhar and enjoy.


The measurements above will be enough for a family of 4 members with 2 big vadas for each member.


Steps to prepare dosa:



1. Follow a 4:1/2 ratio of rice and urad dal.


2. Take 4 cups of rice (pulungalarisi) and  1/2 cup of urad dal and soak it in water.


3. Leave the and the rice for 3 hours and 1 hour is enough for urad dal.


4. Grind these two with 1 teaspoon of fenugreek seeds (methi seeds) and make it to a fine paste.


5. Add some salt leave the  flour that night to ferment and make the dosa the next day.


This will give you a crisp dosa. While making dosa you can use oil or ghee to roast it. Ghee will give you an awesome flavour an fragrance.


Serve it with sambhar, tomato chutney, coconut chutney, mint chutney, coriander chutney and podi.


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