Masal Vadai using Urad Dal

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal.

Ingredients:
Urad Dal - 2 cups
Curry Leaves - 1/4 cup
Coriander leaves - 1/4 cup
Salt to taste
Onion - 3 to 4 nos

Method:
Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery.

Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

How to Urad Dal Powder at home to prepare savouries

Urad Dal Powder is used to make a few many south Indian savouries. This flour comes in handy especially during the festive season.

Ingredients:
Urad Dal - 2 cups

Method:
   Dry roast Urad Dal in a pan, ensure that it is not over done but turns just the reddish brown in colour. Let it cool and grind it to a fine powder. Better sieve after one fine ground to obtain a very fine powder.

  Store in an airtight container and place it in freezer.

How to make Pepper Vadai for Hanuman Neivedhyam?

Most of the Indians offer Vadai maalai for Hanuman as an offering for some prarthanas made by them. It is very easy to make that vadai at home. This vadai will not come out as flat as it is made in the temples. But good enough to put vadai malai at home.

Ingredients:
Urad Dal - 2 cups
Pepper corns - 12 to 15 nos
Salt to taste
Asafodeita - 2 to 3 pinches
Oil - for frying.

Method:
     Soak urad dal for about 1/2 and hour to 45 mins. Wash and drain well. Powder the pepper well and then add the urad dal, asafodeita and salt. Grind everything to a thick dough.

     Heat oil in a pan and when hot reduce the flame. Flatten the dough to small vadais like medu vadais. Keep turning both the sides till they become golden brown.

Recipe for Urad Dal Kanji

A kanji that is good for the hip bones of women and for the heart of men, this Urad Dal Kanji helps in easy delivery for pregnant women.

Ingredients:
Urad Dal - 1/4 kg
Palm Jaggery - 1/2 kg
Cardamom - 1 or 2 nos
Dried Ginger - 1/2 inch
Coconut - 1 big.

Method:
Grate the coconut and grind it and take coconut milk (full thick and 2nd milk). Fry the Urad dal till it becomes golden brown in colour. Set aside and let it cool. Soak in water for about 1/2 an hour. Mash the palm jaggery and dissolve it in 1/2 litre hot water. Grind urad dal in grinder and when it becomes soft add ground cardomom powder and dried ginger powder.

Add another 1/2 litre of water and keep stirring it in low flame till it starts boiling. Strain the palm jaggery and add it to the urad dal. Keep stirring till it becomes thick. Add the 2nd extract coconut milk and a pinch of salt.

Add the first, thick extract of coconut milk to it and remove it before it starts boiling.

Note:
Keep stirring constantly when the kanji is in flame.

Ulunthu Vadai - A recipe for all festivals

Also known as Medu Vadai or Medhu Vadai, this makes a good accompaniment for morning breakfast along with Pongal. Most of the south Indian festivals include Vadai in their menu and this is made. During Navarathri, this vadai is made as one of the neivedhyams in the morning.

Ingredients:
Urad Dal - 1 cup
Thuvar Dal - 1/4 cup
Green Chillies - 2 to 3 nos
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Salt to taste
Hing - a pinch
Oil - To fry

Method:
Wash and Soak Urad Dal for half an hour. Drain the water thoroughly and grind it to a fine paste along with curry leaves, coriander leaves, salt, hing and green chillies. Add no water (or sprinkle water if necessary), and grind it to a fine paste. It should form a thick fluffy ball.

Heat oil in a pan, and when hot reduce the flame. Take small balls of the dough and flatten them, make holes in the center and fry them in oil. Keep turning them ocassionally till they become golden brown. Remove from pan and drain the oil thoroughly. Serve hot.

Note: The number of green chillies can be increased or decreased depending upon the spiciness of the chillies.