Dahi Vada / Thayir Vada/Curd Vada - South Indian Style

Today I prepared Medhu Vadas for Breakfast and had leftover batter. So thought of preparing Dahi Vada with them. I have made this in South Indian Style. Here, the fried Vadas are soaked in the flavoured yoghurt sauce. It is a perfect summer snack.

INGREDIENTS:

Medhu Vada	5
Thick Curd	1 Cup
Green Chillies	4
Ginger	1/2 "
Cumin Seeds	1/4 tsp
Asafoetida	a pinch
Carrot (Grated)	To Garnish
Coriander Leaves	To Garnish
Boondi/Sev	To Garnish
Salt	To Taste

STEPS:

1. For the Medhu Vada recipe, Click here. Grind the green chillies,Ginger, Salt, Cumin Seeds and Asafoetida with 2 tbsp of Curd. Again use the remaining Curd and grind. If required you can add little water. 
2. Take the Medhu Vadas and keep it in a wide bowl. Soak the Vadas with the curd from step 1 for atleast 30 mins. 
3. How to Serve: At the time of serving, Garnish with Carrot, Coriander Leaves and Boondi.

Tips:

• Don't use sour curd. Use thick curd.
• While serving, you can temper with Mustard seeds and curry leaves. 

Rava Idli / Semolina Idli

Preparation Time : 20 mins
Serves                 : 8 Idlis

Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.

                    

INGREDIENTS:

Idli Rava	1 1/2 cup
Carrot	2 tbsp - Grated
Green Chillies	3 - Finely chopped
Coriander Leaves	As Required
Ginger	1" Finely chopped
Yoghurt	1 cup
Salt	To Taste

TO TEMPER:

Mustard	1/4 tsp
Urad Dal	1/4 tsp
Channa Dal	1/4 tsp
Asafoetida	a pinch
Curry Leaves	As Required
Roasted Cashew Nuts	4 - Cut into half
Gingelly Oil/Ghee	1 1/2 tbsp

STEPS:

1. In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.
2. Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.
3. In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.
4.  Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. 
5. Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. 

Tips:

• Make sure that you use sour yoghurt and batter consistency should be thick.
• Along with Carrot, you can use cabbage or any of your favourite vegetables also.

My Second Guest Post - Tofu Balls

Dear Friends,
I did my Second Guest Post in one of my favourite Veg Blog - Random Ramblings by Meena..  Meena is organizing her first event - Be My Guest Chef at her space. That is how I got this chance to post my recipe at her space. Do vist her space and participate in the event.

I have shared a delicious Tofu Recipe which I made with bread - Tofu Balls. Recipe is explained at her space. Do visit her blog to know more. 

Meena has shared a participation cerficate to me. I am sharing the same here..