How to Make Delicious Ven pongal and urad dal vada

Ven pongal and urad dal vada. Uluntha vadai is so soft,crispy sidedish for ven pongal. Medu Vada recipe, uddina vada, Vada recipe, Medhu vadai, Ulundu vadai with step by step photo. Medu vada or vadai is a traditional favourite of South India To make medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter.

The only work/help I used to do before marriage,to my mom, if any festive days means, that would be grinding and making vadai. My mom used to tell how and i will. Urad dal vada is a popular breakfast recipe served with coconut or peanut chutney and sambar. You can have Ven pongal and urad dal vada using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ven pongal and urad dal vada

1. Prepare 100 gm of Raw rice.
2. It's 50 gm of Yellow moong dal.
3. You need 2 spoon of Ghee.
4. You need 1/2 spoon of Whole Pepper.
5. It's 1 spoon of Whole jeera(cumin seeds).
6. Prepare 1 inch of Ginger.
7. It's 1/2 spoon of mustard seeds.
8. You need 100 gm of Urad dal.
9. You need 1 of Onion.
10. You need 2 of Green chilli.
11. Prepare 1/2 inch of Ginger.
12. It's As needed of Curry leaves.
13. It's As needed of Water.
14. You need To taste of Salt.
15. It's as needed of Oil.

In south India Urad dal vadas are made on all festivals and auspicious occasions. I have only used urad dal (black gram) in making this vadai. When I make them, I always soak the lentils overnight. Drain the water completely and take all the lentils in a grinder jar.

Ven pongal and urad dal vada instructions

1. Wash rice and dhal.In a pressure cooker make it to boil for 3 whistle..
2. Put ghee when it splitters add remaining till mustard..
3. Pour it in rice and mix well..
4. Urad dhal vada.
5. Soak urad dhal for 3 hours..
6. Grind it without adding water.cut Onion, green chilli curry leaves, and ginger..
7. Mix all the ingredients. Take a thick milk cover.wash and take a ball of the batter keep make it flat and hole in centre..
8. Then deep fry in oil till golden brown in colour.after that serve hot..

Drain the water completely and Nice to know that the vada came out well. Regarding your question - It depends on grinding the batter, quality of urad dal and also you should take very. I have never got urad dal vada perfectly until i saw my mom making it. Recently when my parents visited me , i told my mom to make vada. We all know grinding the dal in the grinder yields fluffy,more quantity of batter.