MEDHU VADA

This vada accompanies well with hot idli and sambar.

INGREDIENTS:

1. Urid dal -- 1 cup

2. Ginger – 1 inch chopped.

3. Green chillies -- 3 or 4 chopped.

4. Pepper corns -- 1/2 tsp.

5. Cumin seeds -- 1/2 tsp.

6. Raw rice – 2 tbsp.

7. Asofoetida (hing) -- 1 tsp.

8. Curry leaves – 1 sprig.

9. Salt to taste.

10. Oil for deep frying.

METHOD:

Soak the urid dal and rice in water for 1 hour. Drain the water and grind to a paste without adding water. Now to the batter add green chillies, ginger, hing, pepper corns, cumin seeds, curry leaves, salt and mix well. Heat oil in deep pan for deep frying. Take a small ball of the mixture, slightly flatten it and deep fry in hot oil until both sides are golden brown. Remove, drain, and place it in a paper towel to get rid of excess oil.

(You can add chopped onions also to the batter for an extra taste).

Serve hot with coconut chutney or sambar. .

OMAPODI

This is an all-time favorite snack. It is so simple to make and very tasty too.

INGREDIENTS:

1. Omum (ajwain) -- 2 tbsp.

2. Besan (gram flour) -- 1 1/2 cup.

3. Rice flour -- 1/2 cup.

4. Chilli Powder -- 1/2 tsp.

5. Asofoetida (hing) -- a pinch.

6. Salt to taste.

7. Oil for frying.

METHOD:

Soak omum in warm water for about an hour and grind it along with water, then strain the liquid and keep the water aside. In a bowl, add besan, rice flour, chilli powder, hing, salt and mix all together and knead the dough with omum water. Add enough water so that the dough is more or else similar to the chapati dough. In a big pan, heat oil for deep frying. Once it is hot, with the help of omapodi or idiyappam presser, add small portions of dough and press it into the hot oil. Once the bubbles calm down, remove from oil and drain the excess oil with a paper towel. Crispy omapodi snack is ready. You can add fried peanuts, fried curry leaves and fried cashews for extra taste. Once it cools, store it in an air-tight container.

MASALA VADA

Most people love Masala Vadai. It is made out of lentils and tastes crispy and yummy.

INGREDIENTS:

1. Channa dal -- 1 cup.
2. Onions -- 2 medium-sized finely chopped.
3. Green chilles -- 3.
4. Ginger -- 1 tsp finely chopped.
5. Garlic -- 3 pods chopped.
6. Curry leaves -- 1 sprig.
7. Asofoetida (hing) -- pinch.
8. Coriander -- 5 sprigs.
9. Salt to taste.
10. Oil for deep frying.

METHOD:

1. Soak the channa dal for 2-3 hours in water. Drain the water and grind coarsely.
2. Add chopped onions, green chillies, ginger, garlic, asofoetida (hing), coriander, curry leaves and salt and mix well.
3. Take a small ball of the mixture, slightly flatten it and deep fry in hot oil until both sides are golden brown. Remove, drain, and place it in a paper towel to get rid of excess oil.

Serve hot with chutney.