MEDHU VADA, THAYIR VADAI, DAHI BHALLA மெது வடை, தயிர் வடை,दही भल्ला

<- WORKS ON INDIVIDUAL RECIPE VIEW !


MEDHU VADA, THAYIR VADAI, DAHI BHALLA
மெது வடை, தயிர்வடை,दहीभल्ला

ORIGIN OF VADA

The earliest Tamil writings are traced to about 300 BC, but references to edibles and food habits abound in literature between 100 BC and 300 AD (Idaicchangam). Dosai and Vadai, as said above, were popular.

Medu vada or Medhu vada or for that matter any type of Vada has its origin in Tamil Nadu. Though Idly might have come to India along with Hindu kings of Indonesia which in olden days was known as Jawa and Sumtra.
(with thanks from wikipedia)

Medhu vada also known as Ulundhu vada is made from Black gram dal or dehusked black gram and simple spices like Ginger and Green chili pepper and salt.

I usually prepare vadais and make at least three different dishes using basic Vada.
I prepare Plain Vada and Coconut chutney,Thayir Vada and Dahi Bhalla.Thayir Vada is essentially Tamilnadu's form of Dahi vada but more ancient. Dahi Bhalla is Vada dipped in sweetish,salty, spicy curds garnished with roasted cumin powder, chili powder and Date-Tamarind sweet and sour chutney.
My recipe has small alteration from basic recipe in form of usage of two extra ingredients. I use Green gram dal and Rice flour for my batter.

PLAIN MEDHU VADAIS




INGREDIENTS (for thick paste)

Dehusked Blackgram/Blackgram Dal....1.5 cups
Green gram dal (Moong Dal) 2 Tbsp
Rice flour.......1.5 Tbsp
Ginger ....1" piece thumb thickness
Green chili peppers ...2 to 3 nos
Salt....1 tsp or as per taste
(Traditional Medhu vadai does not have Rice flour)
(Plain Medhu Vadais also have whole black peppers mixed with paste)

OTHER INGREDIENTS

For Dahi Bhalla
Fresh Yogurt.....500 ml
Date Tamarind chutney 3 to 4 tbsp
Roasted cumin powder...1 tbsp
Red Chili powder.....1 tsp
Sugar ...2 to 3 Tbsp
Rock salt powder for sprinkling/adding
Cilantro few leaves for garnishing

FOR THAYIR VADAI

Fresh Yogurt.....500 ml
Red chili peppers 2 to 3 nos
Mustard seeds.....1/4 tsp
Curry leaves... 1 sprig
Grated Ginger...1 tsp
Green chili peppers...1 to 2 nos sliced thinly
Cilantro...Few leaves for garnishing
Salt to taste
Oil......1 tbsp


FOR PLAIN VADA
Coconut chutney....1/2 cup
MEDHU VADA WITH COCONUT CHUTNEY



Traditional

Soak dals for 3 hours and using either mortar stone or heavy duty Indian food processor (Mixi), prepare thick paste of dals with ginger and green chili peppers. Add salt to taste and gently mix thoroughly.
Prepare large balls of Marbles of 1.5 inch dia with two palms . Place it on a plastic sheet and pat it to make doughnut like shape. Prepare two to three vadais like this and deep fry in oil on medium flame . When the vadais become light biscuit brown, they are ready. Strain excess oil on tissue paper and serve with coconut chutney.

THAYIR VADA
THAYIR VADAI



Prepare curds for soaking vada by beating with an egg beater . Add salt to taste.Add sliced green peppers and grated Ginger at this stage. Now temper beaten curds as follows.
Take oil in a tempering ladle and heat on high. Add Mustard seeds, Red chili pepper (dry), and when mustard seeds start crackling, add curry leaves and pour it over beaten curds.

Take about a litre of water and boil it. Add plain vadais one by one and soak in hot water for about three to four minutes each. Remove from water, press gently between palms and remove excess water from now soft vadais. Drop them in beaten curds . After about an hour or so, the vadais would have absorbed curds and would be ready to be served. Garnish with cilantro leaves and serve with curds.




DAHI BHALLA



Prepare traditional vadais but with a little rice flour to give it a little body and tufffness. Prepare beaten curd as above but only add salt and sugar in curds. Some people love to sprinkle rock salt on top of vadais and some add it to curds. Prepare cumin powder after roasting to light brown shade.Keep aside. Similarly prepare Sweet Tamarind Date Chutney to pour it over Dahi Bhallas.

Prepare vadas for soaking in the same manner as Thayir Vadais. Drop Vadais in beaten curd and let it get soaked for at least a couple of hours if not three.
When Dahi Bhallas are soft, sprinkle rock salt, powdered cumin powder, red chili powder and using a spoon, pour sweet-sour Date Tamarind chutney on each Dahi Vhalla. Garnish with cilantro and serve with curds.

Enjoy

USING VADA MAKER



TOP VIEW



I use Vada Maker from Anjali equipments as I do not have heavy mortar grinder. Only difference you need to make is, that in place of vada thick paste, slightly flowing batter like idly batter consistancy is prepared by using water. It is poured in vada maker and the handle is depressed directly over kadai/wok with hot oil. Press for four to five seconds and a fine doughnut shaped vada will gently drop in oil. Make sure that bottom end of Vada Maker is just above hot oil. Remember to keep an eye on thickness of vada dropping in oil and when you see that eact doughnut thick vada has formed, release the pressed plunger. Vada will gently be released from vada maker.