Medu Vada

MEDU VADA

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Urad dal	175gms
2	Green chilly chop	5gms
3	Ginger chop	5gms
4	Curry leaves chop	5gms
5	Peppercorns	3gms
6	Hing powder	a pinch
7	Chopped onion	30gms
8	Salt	to taste
9	Refined oil	500gms
	Coconut chutney
10	Grated coconut	50gms
11	Roasted channa dal	5gms
12	Green chilly	2gms
13	Salt	to taste
14	Ginger	2gms
	Tomato chutney
15	Tomato	50gms
16	Red chilly	2gms
17	Cumin seeds	1gm
18	Channa dal	1gm
19	Coriander seeds	1gm
20	Curry leaves	1gm
21	Turmeric powder	a pinch
22	Salt	to taste
23	Refined oil	2ml
24	Urad dal	1gm
	Coriander chutney
25	Coriander chop	50gms
26	Green chilies	3gms
27	Channa dal	1gms
28	Urad dal	1gms
29	Salt	to taste
30	Curry leaves	2gms
31	Onion slices	5gms
32	Tamarind	2gms
33	Sambhar	150ml

METHOD:

1) Soak the urad dal for 2hours.

2) Grind the dal to a smooth paste; mix chopped onion, chopped ginger, chopped curry leaves, peppercorn, hing powder and then salt.

3) Make a thick batter out of all these mixture, take a batter on the hand press it with the thumb on the centre to make a hole and then leave it on the hot oil to deep fry.

4) Once it appears golden colour take it out strain the oil.

5) Serve hot with sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.

Chef's Tip

Semolina dusted lady fish

SEMOLINA DUSTED LADY FISH

S. No.	Ingredients	Qty.
1	Lady fish	3no.
2	Semolina	100gms
3	Red chilly paste	40gms
4	Lemon juice	2no.
5	Curry leaves chopped	1sprig
6	Salt	to taste
7	Refined oil	500gms

METHOD:

1) Heat oil in a pan, crackle mustard seeds, fenugreek seeds, cumin seeds, slited red chilies, curry leaves ,then add chopped garlic, whole garlic, whole shallots and onion chopped  sauté it till appears golden color.

2) Add ginger garlic paste, chili powder, turmeric powder, coriander powder, tamarind pulp and madras curry paste in it.

3) Add tomato paste and cook it well.

4) Add the fish cubes cook it in a slow flame adjust the seasoning.

5) Serve hot with the garnish of fried curry leaves and chopped coriander leaves.

Dosa

DOSA

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Raw rice	2kg
2	Boiled rice	1kg
3	Urad dal	1.2kg
4	Moong dal	250gms
5	Fenugreek	20gms
6	Salt	To taste
7	Sugar	150gms
Dosa masala
8	Boiled potato	200gms
9	Onion slices	100gms
10	Mustard seeds	2gms
11	Chana dal	3gms
12	Urad dal	2gms
13	Cashewnut	5gms
14	Red chilly	1no.
15	Chopped green chilly	1no.
16	Chopped ginger	5gms
17	Curry leaves	1sprig
18	Coriander leaves	10gms
19	Refined oil	10ml
20	Ghee	10ml
21	Salt	to taste
Coconut chutney
22	Grated coconut	50gms
23	Roasted channa dal	5gms
24	Green chilly	2gms
25	Salt	to taste
26	Ginger	2gms
27	Tomato chutney
28	Tomato	50gms
29	Red chilly	2gms
30	Cumin seeds	1gm
31	Channa dal	1gm
32	Coriander seeds	1gm
33	Curry leaves	1gm
34	Turmeric powder	a pinch
35	Salt	to taste
36	Refined oil	2ml
37	Urad dal	1gm
Coriander chutney
38	Coriander chop	50gms
39	Green chillies	3gms
40	Channa dal	1gms
41	Urad dal	1gms
42	Salt	to taste
43	Curry leaves	2gms
44	Onion slices	5gms
45	Tamarind	2gms
46	Sambhar	150ml

METHOD:

1) Soak the rice and lentils together for 4 hours.

2) Grind it together to a coarse texture then mix it with the salt.

3) Keep it under the room temperature for minimum 5hours for natural fermentation.

4) After fermentation mix the batter, by using the round flat kattorie spread the batter on the hot tawa cook it for 2 minutes.

5) Roll the dosa serve with the accompaniment of sambar and chutney. It can be stuffed with potato masala.

6) Tawa should be at right temperature once you add water to the tawa it should form bubbles that is the right temperature.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.

Chef's Tip