Samak rice medu vada with jhol aloo

Name: Samak rice medu vada with jhol aloo
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup samak rice(blend it); 2 small boiled potatoes; 1 green chilli; 1/2 tsp Red chilli powder; to taste Sendha namak; 7-8 chopped curry leaves; leaves Chopped coriander; 1/2 tsp cumin seeds/ Cumin Powder; 1.25 cup water; 1 tsp pure ghee; as needed Refind oil for frying

Shubhi Rastogi @Shubhi_21

Pune

#Navratri

Shubhi Rastogi @Shubhi_21

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Ingredients

30 minutes

2 servings

1/2 cupsamak rice(blend it)
2small boiled potatoes
1green chilli
1/2 tspRed chilli powder
to tasteSendha namak
7-8chopped curry leaves
leavesChopped coriander
1/2 tspcumin seeds/ Cumin Powder
1.25 cupwater
1 tsppure ghee
as neededRefind oil for frying

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Steps

30 minutes

1

Firstly, take a pan add Water, salt, Red chilli powder, curry leaves and green chilli, Boiled them. Add samak rice flour.mix it well slowly in low flame.
2

Now, Let it cool down completely and then mash it well with a ladle or rub with your palm to make it into a soft and smooth dough.
3

Add mashed potato, chopped green coarinder leaves, mix it well. Now take each ball,flatten it between your palms and then make a hole in the center. Make all the Medu vadas and keep aside.
4

Heat enough oil in a deep wide pan.Now gently slide few madu vadas in the hot oil, don't crowd the pan else they make not get cooked properly.
5

After few minutes turn the side of the medu vada and cook from other side till It become golden and crisp. don't turn it more then 2-3 times else they may break.When they become golden from both the sides, drain on a paper napkin to absorb the excess oil.
6

Serve hot medu vada with jhol aloo/ chutney.