Vegetable MethuVadai (Ulundhu vadai)

Hi all..So the blessed month of Ramadan has started..Though situation is not good now all over the world, let's hope this Ramadan will bring back joy and happiness in all of us..In sha Allah..And as a first recipe in the Ramadan series, I chose to post the Ulundhu Vadai (Methuvadai) since i have never posted it in my blog so far even though I make it well..So, I took it as a chance to post it since it can be served with Nonbu Kanji as well as main course dish..And I gave a little healthy twist to it by adding a few veggies..So, let's move on to the recipe..

RECIPE:

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Preparation Time: 30 mins + min. 2 hrs soaking time

Cooking Time: 15 mins

Serves: 15 vadai (approx.)

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INGREDIENTS: [1 cup =240 ml]

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White Urad Dal - 1 cup

Onion - 1/2 (finely chopped)

Carrot - 1 medium size (finely chopped)

Potato - 1

Green chillies - 2 to 3(finely chopped)

Whole pepper - 1 tsp

Ginger - 2 tsp(finely grated)

Curry leaves - a few (finely chopped)

Salt - as req.

Water - little

Oil - for frying

WATCH HOW TO MAKE THE RECIPE:

METHOD:

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1. Soak the Urad Dal for 2 hrs. I soaked overnight in refrigerator since I needed in early morning.

2. Grind the Dal in a grinder until a thick batter is formed. Add very little water(soaked water) at a time as and when necessary. I used approximately 1/3 cup throughout the process. It took exactly 30 mins for me to achieve the perfect consistency. The batter should be very soft and stiff, and should not flow when you take in your hand. That's the right consistency. Take the batter in a vessel or bowl.

3. After peeling the potato, wash it well, and grate. Put it in the water while grating itself, and keep it in water until usage. This is to avoid potato from discoloring due to oxidisation.Before adding it to the batter, drain it well in a strainer and squeeze with your hands to discard excess water.

4. Now, to the vessel, add the pepper, onion, green chillies, ginger, curry leaves, carrot, potato, and salt. Mix well. Deep fry in hot oil by making a hole in the centre. That's it!!

Your crispy outside, supersoft inside Veg Methuvadai is ready!! Njjoy with Nonbu Kanji and some hot hot idlies with sambar, chutney!!

NOTE:

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1. You can also grind the Dal in a blender, but add cold water for grinding to prevent the blender from getting heated.

2. Apart from carrot and potato, any veggies of your choice can be used. Preferably cabbage, beans etc. Just grate or fine chop them and add to the batter. That's it.

3. Add the veggies and other ingredients including salt to the batter, just before frying. This will avoid excess water and loss of taste.

4. Be careful while adding water during the grinding process.

5. Adding little fenugreek seeds and rice flour to the batter are optional.