Red Greens Vadai

#RedGreensVadai : #MedhuVadai [ Ulundhu vadai ] is the only dish that can be served for breakfast, lunch, evening snack and also dinner. 
#Medhuvadai can be relished with coconut chutney for morning tiffin/dinner, as Thayir Vadai [ vadai in curd ] during midday, in the meal during lunch and also as an excellent snack in the evening along with hot coffee/tea. Sipping aromatic coffee from a mug on left hand and biting hot vadai from right hand gives a soothing effect on ones body and soul. 
If the vadai is prepared with green leafy vegetable then the vadai becomes more nutritious and avoid feeling guilty of eating an oil fried item!! 
Here comes a recipe to make Ulundhu vadai with cauliflower and redgreens.

Ingredients
3/4 Cup	Ulundu [ Black gram ] batter
2 Tbsp	Rawa [ Sooji ]
1 1/2 Tbsp	Rice flour
1 small size	Onion, chop nicely
2 - 3 florets	Cauliflower, chopped nicely
1/3 Cup	Red Greens chopped
1/2 Tsp	Green chilly nicely chopped
1/4 Cup	Coriander leaf chopped
1/2 Tsp	Cumin seeds
1/4 Tsp	Carom seeds
1/4 Tsp	Black pepper crushed
10 - 12	Curry leaf, chop nicely
1/2 Tsp	Salt [ Adjust ]
3/4 Cup	Groundnut oil to fry

Method :

Add 1/3 cup extra black gram while soaking black gram for idli maavu grinding.
When grinding for idli maavu, take out approximately 3/4 cup black gram batter to prepare vadai.

Add rawa to the urad dhal batter and mix well. Store in the fridge for half an hour to avoid fermentation.

After half an hour heat kadai with oil on a stove over a medium flame.

Take out the batter from the fridge.
Add rice flour, salt.
Beat well with your hand to make the batter fluffy.

Then add chopped ingredients, cumin and pepper powder.
Mix well. If the batter is little watery add 1 or 2 Tsp of rice flour.

By the time oil would have become slightly fuming hot.

Make a ball after lubricating hands with water.
Then flatten it making a hole at the center and slowly glide into the hot fuming oil.
After sometime flip it over to cook other side.
Fry over a medium flame until it turns golden brown on both sides.

Take out from the oil and place on a tissue/ kitchen paper to remove excess oil.

In the same way fry next batch of vadai.


Have vadai with white coconut chutney or sambar.

Keerai vadai is even more delicious if relished without any accompaniment.


Note :For Ulundu [ Black gram ] batter :

 Soak Black gram [ ulundu ] in warer for 2 hours and then grind using grinder/mixie sprinkling little water time to time. 





Other related recipes

Masaal Vadai

Cauliflower Vadai

Medhu Vadai

Urulaikizhangu bonda

Vazhaipoo fingers