INSTANT CRISPY SEMOLINA MEDU VADA

INGREDIENTS

Semolina – 1 cup
Butter milk or curd – 1 cup
Water – 1 cup
Cumin seeds – 1/2 teaspoon
Curry leaves – 8 to 9 leaves (chopped)
Green chilies – 2 (chopped)
Ginger – 1/2 teaspoon (grated)
Refined oil – 2 to 3 cups for deep frying
Salt – 1 teaspoon or as per taste

RECIPE TIME : 40 MINUTES

QUANTITY : 12 PIECES

PROCEDURE

Take a pan or a kadhai and put on the gas on low flame.

Now pour water in a pan and salt, buttermilk, chopped green chilies, chopped ginger, cumin seeds, 1 tablespoon oil, 1/2 teaspoon asafoetida in it and mix it well.

Boil this mixture for 2 minutes and then add slowly semolina to this boiling water and stir it continuosly so that there are no lumps remain in the mixture and stir till it becomes thick.

Mix it well and cook for 5 minutes.

After 5 minutes turn off the gas and let it cool.

When the mixture gets coll, mash it with hands and make medium size raw medu vada.

Now take a pan or a kadhai with oil in it for deep frying.

Heat the oil and deep fry all the raw medu vada on low to medium flame.

Fry it till its color become golden brown.

Here your crispy semolina medu vada is ready.

Serve it with GREEN CHUTNEY , RED CHUTNEY or SAMBAR.

HOW TO MAKE GREEN CHUTNEY

INGREDIENTS

Grated coconut – 1 cup
Peanut powder – 1/2 cup
Green chilies – 1 to 2
Cumin seeds – 1/2 teapoon
Salt – 1/2 teaspoon
Sugar – 1/2 teaspoon (taste)
Curd – 2 tablespoon or lemon juice – 1 teaspoon
Asafoetida – 1/2 taspoon
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 cup
Coriander leaves – 1/2 cup
Refined oil – 1 tablespoon
Water – 1 to 2 cup as per requirement.
Dry red chilies – 2

PROCEDURE

First of all take a mixture jar. Put grated coconut, peanut powder, curry leaves, coriander leaves, salt, curd or lemon juice, sugar, cumin seeds and water. Now grind all this mixture into a fine paste.

Now transfer this paste into a bowl and green chutney is ready.

Now for tampering process for this green chutney, take a small pan or a kadhai.

Put a small kadhai on the gas with oil in it. Heat the oil and add mustard seeds, cumin seeds, asafoetida, curry leaves and red chili and immediately pour hot oil on the green chutney. Mix it well.