Ingredients:

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Toor Dal – 1/2 cup
Tomato – 2 small roughly chopped
Carrot – 2 small roughly chopped
Sambar powder – 1 heaped tsp
Turmeric powder – 2 pinches
Thin tamarind pulp – 1 tbsp
Water – as required
Ghee – 1 tsp
Salt – to taste

Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Split Urad Dal – 1/2 tsp
Small Onion – 10
Hing – 1/4 tsp
Curry Leaves – a sprig
Fenugreek Seeds – 1/4 tsp

Directions:

1-Rinse dal and set aside.In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.Add water and pressure cook for 4 whistles in low medium flame.

2- Allow pressure to release by itself.Mash the dal well and heat it up.Make a paste with sambar powder and little water and add it to the boiling sambar.

3- Let it boil, add water to adjust the consistency if it becomes too thick.Let it boil for a good 5mins.

4- Then add tamarind water.In a kadai – add the items listed under ‘to temper’ saute it for a minute.

5- Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.

6- Ina  serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve.

INGREDIENTS

• 1 cups of urad dal or uddina bele
• ¼ cup of channa dal or kadle bele
• 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

Directions

• wash and soak dal in about 3 cups of water for about 2-3 hours.
• 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.
• 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.
• add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
• add 2-3 tsp of rice flour. rice flour is added to make it crispy.
• add pinch of hing to make it more digestible.
• heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
• make hole in the center and slide it into the hot oil.
• the vada should float on top of oil.
• make sure your oil is not too hot. otherwise the vadas would not cook evenly.
• fry on both sides till it becomes golden brown in colour.
• serve medu vada immediately with chutney collections or sambar collections.

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