Multigrain fritters (vada) with fenugreek (methi) and drumstick leaves

Name: Multigrain fritters (vada) with fenugreek (methi) and drumstick leaves
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cupRice; 1/2 cup whole urud; 1 cup channa split; 1/2 cup horse gram; 1/2 cup green gram, whole; 1/2 cup toor dal; 5 dried red chilies; 1 Inch ginger, peeled; 2 tablespoonsCorn flour; 1 tspSpice mix (ajwan, coriander, cumin, pepper corns roasted and powdered); 1 tablespoonAsafetida powder; 1/4 teaspoonturmeric powder; 1/2 cupCoriander leaves, finely chopped; 1/4 cupcurry leaves; 1/4 cupOnion finely chopped (optional); 4 Garlic cloves, crushed (optional); 1/4 teaspoonBaking soda; 1/2 cupdrumstick tree leaves; 1/2 cupFenugreek leaves; requiredSalt; required Peanut oil, to fry

Lakshmi Sridharan Ph D @cook_19872338

USA

#Dec #w3 #Win #week4
Vadas are made with 2 types of greens, methi leaves and drumstick leaves. Greens are rich in iron. Both fenugreek and drumstick control blood sugar. They are good for heart, reducing levels of bad cholesterol. Moringa keerai (drumstick leaves)is Nature’s gift to us as it cures all diseases. Lentils are rich in protein. Vadas are made with a variety of pulses, and rice; full of nutrients and flavor. The best oil for frying is peanut oil as it has a high smoking point. You can use any greens of your choice for this recipe

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

5 servings

1/2cupRice
1/2 cupwhole urud
1 cupchanna split
1/2 cuphorse gram
1/2 cupgreen gram, whole
1/2 cuptoor dal
5dried red chilies
1 Inchginger, peeled
2tablespoonsCorn flour
1tspSpice mix (ajwan, coriander, cumin, pepper corns roasted and powdered)
1tablespoonAsafetida powder
1/4teaspoonturmeric powder
1/2cupCoriander leaves, finely chopped
1/4cupcurry leaves
1/4cupOnion finely chopped (optional)
4Garlic cloves, crushed (optional)
1/4teaspoonBaking soda
1/2cupdrumstick tree leaves
1/2cupFenugreek leaves
requiredSalt
required Peanut oil, to fry
snack

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Steps

30 mins

1

Collect the necessary materials. Place near the cooking area.
2

Collect the necessary materials. Place near the cooking area.
3

Soak the rice and lentils in a bowl with plenty of water for 2 hours. Drain the soaked material. Blend the soaked ingredients in a blender with ginger, chili and very little water. Take it out and put it in a bowl. Add all the spice powders. Add the chopped cilantro leaves, cornstarch, baking soda and mix well with clean hands. Rest for 30 minutes.
4

Remove the stalks of the leaves and cut the leaves into small pieces
Add drumstick greens to half of the batter and fenugreek greens to the remaining half. Add salt to the batter before frying.
Fry the vadas in hot oil in a frying pan over medium high heat. I do not fill the pan with oil. I fill with enough oil to submerge the vadas. Apply a little oil to the palm of the hand. Take 1/4c batter, flatten it with your fingers to make a small round vada. Drop it carefully in the hot oil.
5

I usually place it on the slotted spoon and slide it into the hot oil. When you drop the vada into the oil, you will see lot of oil bubbles. Lift the vadas with the slotted spoon to make sure that the lower side is cooked and golden brown. Flip the vadas to cook the other side. Both sides should be fried evenly and completely You break the vada to make sure that it is completely cooked and golden brown on both sides, Remove from the oil. drain, place them on a paper towel.
6

Paper towel will remove the oil from the pan.
You Can Make 15 vadas
Later place the fried vadas on a serving plate. Serve with your favorite chutney. I usually serve with coconut chutney and hot cup of tea or coffee. are a healthy food rich in protein and minerals
7

Tips: The smoking point of peanut oil is 450F, 232C. If the heat is too high, it will not degrade. Oil that degrades in high flame is harmful to health. Do not use high heat for frying. High heat would not cook the vadas evenly. Use medium high heat for frying

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Lakshmi Sridharan Ph D @cook_19872338

on December 17, 2022 01:52

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography