Miriyalu (Milagu)
Vada
Ingredients:
|
|||
Urad Dhal (Black Gram Dhal)
|
1
cup
|
Hot Oil
|
2
tsp
|
Rice Flour
|
½
cup
|
Curry Leaves
|
Few
|
Pepper (Whole)
|
2 Tsp (Heaped)
|
Salt
|
To Taste
|
Jeera
|
1 Tsp
|
Oil
|
To Deep Fry
|
Method :
- Wash & Soak the Urad dhal for ½ to 1 hour (maximum). Drain the water completely.
- Grind the Dhal coarsely without adding water.
- Grind Pepper & Jeera coarsely. Shred the curry leaves finely.
- Mix the Ground Pepper, Jeera, Curry Leaves, Hot Oil & Salt [approx 1 tsp flat] into coarsely ground Urad dhal.
- Add rice flour little by little till the dough becomes slightly tight [ Do not make it too tight as the fried Vada will become hard and not crispy as desired]
- Heat required Oil in a Kadai / wok [for deep frying Vada].
- Keep a flat bottomed bowl upside down. Spread a wet thin cloth over it.
- Now place the Vada mix small lemon sized ball flatten it thin and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
- Spray a little bit of water just to wet the cloth, before making every Vada.
- Fry till it is semi cooked - white on both sides. Remove and keep aside till all Vada’s are made in the same way. Keep the flame low while frying.
- Again fry the Vada’s- 4-5 at a time till it turns light brown and crispy. [Important-you have to fry the Vada twice to get it crisp]
- Cool this Vada and store this in air tight container. Will remain crisp even if kept and consumed for 2-3 weeks.
Tip :
- Cooking in low flame tastes better.
