Plain Medhu Vadai / Urad Dal Vadai

Plain Medhu Vadai / Urad Dal Vadai

Medhu Vadai, the soft spongy and crispy rounds are always special and great to enjoy them during tiffin time, great prasadam during festival time and perfect on any occasions. I made this medhu vadai on several occasions but everytime failed to take pictures as they would disappear quickly from the serving plate. That's the main reason for the delay in posting this recipe. There are so many varieties of Vadai we could make using the same batter. I would append those varieties whenever I make in future.. These vadas can be an excellent breakfast treat with a side of cocnut chutney and sambar too....

Ingredients

Urad Dal / Minna Pappu / Ulutham Paruppu - 2 Cups

Rice Flour - 1 tbsp

Salt - To Taste

Curry Leaves - 7 or 8 crushed

Hing / Asafoetida - 1 Dash

Method

Soak the Urad Dal in warm water for 1-2 hours. Grind them in a wet grinder by sprinkling very little water while grinding. Do not pour more water while grinding. Try to get a fluffy batter and keep it aside. If you are using a mixie, then try to use the whipper for grinding which gives a very fluffy batter.(In my experience). To that batter, add all the other ingredients and make a small round shape with a hole in the middle ( like a mini donut ). Drop them carefully into the heated oil in the pan. Fry them on both sides till golden colour and keep doing the same for the rest of the batter. Now the golden crispy vadais are ready for Neivedhyam.

Mint Coriander Pesto

Mint Coriander Pesto

Lots of fresh mint leaves and coriander bunches in the fridge really tempted me to make this Pesto. Though I am a hardcore fan of the regular Basil Pesto, I tried this version and served with a butterfly shaped Farfalle Pasta. It was indeed very tasty with few coats of Olive Oil, Parmesan Cheese on its top. I customized the Pesto and made it little spicy as we wanted. With a side of Minestrone Soup, I tried to bring some Italian Flavour into our Kitchen during dinner last night....

Ingredients
Coriander Leaves Bunch - 1 Big
Mint Leaves - 1 Bunch
Walnuts - 1 Full Handful or 1 Cup
Garlic Pods - 2 or 3
Black Pepper Seeds - 1 tsp
Lemon Juice - 1/4 Cup
Grated Parmesan Cheese - 1 tbsp
Green Chili - 1 Medium
Salt - To Taste
Olive Oil - 1 tbsp

Method 

Roast the raw walnuts slightly on medium heat. Switch off the flame. On the heated pan, add the coriander leaves, mint leaves, garlic pods, green chili, black pepper seeds and toast them slightly with the existing heat. Grind them together with all the other ingredients in a mixer grinder coarsely. ( Not a fine paste ). Store it in a glass container as we might use it for a week.

Pasta with Mint Coriander Pesto

Cook the Pasta with little salt and keep them ready. In the cooking pan, add 3 tsp of Olive Oil. When its heated, add the cooked pasta and few spoons of Pesto as required and required amount of salt, black pepper powder and stir them nicely for 2-3 minutes. Add grated Parmesan cheese on its top just before serving on the plate. A healthy, quick meal is fixed and also a good treat for the kids.