Why are my Vada hard?

Why is my vada hard? Soaking the lentils well for at least 4 hours is very important. Under soaked lentils won’t yield a fluffy batter and the vadas turn out dense and hard. Not using enough water while grinding and not aerating the batter enough can also make hard vada.

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Can you make Vada batter in food processor?

Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.

Do we put baking powder in the vada?

Mix in baking powder, chillies, ginger, coriander leaves, salt and chilli powder and knead to a smooth mixture. Shape the mixture into small round balls or vadas, around a couple of nuts and a raisin. Heat oil in a pan. Deep-fry the vadas till golden brown in colour.

How can vada batter reduce water?

How to fix the watery Vada Batter?

Adding Rice Flour.
Using Semolina or Rava.
Use Gram flour.
Addition of Wheat flour.
Mixing Flattened Rice.
Keep the batter in the fridge overnight.

Is it necessary to ferment Medu Vada batter?

The big bowl of ground lentils or urad dal was kept aside for few hours and then deep fried to make medu wadas. I always though medu wada batter is left to ferment for few hours to yield soft, hollow wadas that are not dense from inside.

How can I make my vada batter tight?

How do you know if grease is hot enough with flour?

The easiest and safest method is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.

How do you stop oil from foaming?

Controlling Foaming in Your Frying Oil

Make sure your vat is thoroughly rinsed and dried before you use it.
Avoid using any copper or iron vats or utensils.
Minimise the amount of air in your oil when it’s hot.
Avoid excessive water on the surface of food.
Turn off your frying vats when they are not in use.

How can we reduce oil in Vada?

How to minimize the absorption of oil while deep frying

01/7Tips to reduce the absorption of oil while deep frying.
02/7Go for a clean pan.
03/7Be careful with the coating.
04/7Par boil before you fry.
05/7Use paper towels.
06/7Maintain the temperature.
07/7Use carbonated essentials.

What is the recipe for medu vada?

INGREDIENTS FOR medu vada recipe. (1 CUP = 250 ML) 2 cups urad dal (husked & split black gram) 1 teaspoon cumin seeds. 1 teaspoon black peppercorns, whole or crushed (optional) 1 or 2 sprig curry leaves, chopped. 1 medium onion, finely chopped (optional)

What is medu vada?

Medu vada are essentially savory donuts made with black gram, herbs, coconut and spices. The word medu means soft and vada means fritters in Kannada language. This particular type of fritter is also known as:

What to serve with medu vada?

I especially like serving the crispy, fluffy medu vada the traditional way: dunked in hot sambar with coconut chutney by the side. This popular, satisfying meal that is also called sambar vada with coconut chutney is very famous all over India. It tastes awesome, so is loved by many. Whenever I make medu vada, I go the extra length to make sambar.

How to make Urad Dal Vada?

1. Rinse 1 cup urad dal (husked and split or whole black gram) a few times in water. Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight. Preferably use unpolished urad dal to make this vada recipe.