Aloo medu vada recipe a simple and quick snack to surprise your kids. This recipe I prepared today in order to make my daughter to have potatoes and also urad dal. The aloo medu vada was crispy and the taste was the best which I never expected. Usually we won’t add ginger and garlic to medu vada but as we are going to add equal amounts of potatoes we add these two ingredients ginger and garlic. And also I have added a pinch of asafoetida. This give a nice smell and its good for digestion. The batter prepared should be in a thick consistency and do not add water while grinding the mixture.
Boil the potatoes well, I pressure cooked for 3 whistles. Mash the potatoes by hands or else you can grind it along with urad dal a little. If you over grind it becomes as a thick paste and you cannot make vada shape. Anyway as we are going to add onions it will give a grip to make vada shapes. If you could not make vada shape its fine make bonda’s out of the mixture.
You can also try it out by adding some finely chopped veggies like carrot, beans or peas whichever veg your child won’t take. Give it a try and comment me for my happiness.
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| Prep Time | 20 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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- 200 Gms Urad dal Soaked 2 hours
- 3 Boiled potatoes
- 1 Inch Ginger / இஞ்சி Roughly chopped
- 5-6 Garlic cloves / பூண்டு பற்கள்
- 1 Big onion / பெரிய வெங்காயம் Finely Chopped
- 2 Green Chilly / பச்சை மிளகாய் Finely chopped
- 1/4 Tsp Asafoetida / பெருங்காயம்
- Few Curry Leaves / கறிவேப்பிலை
- Few Coriander Leaves / கொத்துமல்லி தழை
- 1 Tsp Salt
- Pinch Asafoetida / பெருங்காயம்
Ingredients
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- Wash and soak 200gms urad dal in water for 2 hours
- Meanwhile boil 3 potatoes in cooker for 3 whistles
- Add soaked urad dal in a mixie jar
- Add chopped 1 inch ginger piece
- Add garlic cloves and add 1 tsp salt. Add a pinch asafoetida.
- Add boiled potatoes to the mixie jar. If the potatoes are boiled well just mash by hands.
- Convert the mixture to a bowl
- Add 1 onion finely chopped and 2 green chilly finely chopped
- Add chopped curry leaves
- Add chopped coriander leaves
- Mix well and give resting time of at least 10 minutes
- Place kadai with oil and take ball sized of vada mixture flatten with palms or plantain leaf touch water in between to the fingers so that it will not stick.
- Turn sides and fry vada
- Once done remove with a laddle and place on paper.
- Repeat for all vadais
- Serve with coconut chutney
- Aloo medu vada is ready to serve
Important instructions to follow
- Do not add more water while grinding urad dal
- Boil potatoes and mash well before adding otherwise chunks of potatoes will remain as block in the medu vada
- Its better to grind potatoes once you have grinded dal
- Do not skip adding ginger, garlic and asafoetida it gives a good flavor and also aids in digestion
- Curry leaves and coriander leaves must be fresh
- Before frying vada add a pinch salt to the oil its a tip to avoid the absorption of excess oil by vada
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Check my other vada varieties
http://cookingmypassion.com/category/vada-varieties/