>> Sunday, June 3, 2012
We are starting the new Blogging Marathon Edition # 17 from today. In the new system, we will be blogging non stop for 3 days in a row and we will have 4 such weeks. All participating blogger will have to sign up for at least two weeks. They can do all four weeks as well. As always those doing 4 weeks get to do special themes, this time they can simply choose to select the posts from their Archives and redo them with new pictures, modified recipes etc.
Coming to the first week, I opted to do Deep Fried Vadas. Now anything deep fried is my favorite, though I seriously wish it was not. And among the deep fried dishes, I love Masala Vada the most and this variety was really new and very crispy. Ok if you ask if I like Pakodas, yes I like that as well. Anyway when I was doing the Thalis, I made sure I had something in common and yes as you thought I made sure to include deep fried dishes!
So the first post for today is a delicious vada that's made with 3 different lentils and it turns out to be different from your regular Masala Vada. The method is almost similar of course your proportions matter.
This was part of the Thali that Amma made for us on Akshaya Tritiya. Since the dishes were made for the festival prasadam, she made the vadas without onions. Though I don't normally observe this, Amma is very particular about not adding Onions, garlic to any of her Prasadams she offers. There was a time when I seriously used to think that I should just go ahead and make it the way we eat, all added and tasted for the right taste.
Of course I may not do either ways now. Still when I am around Amma while preparing any prasadam, I make sure I listen to what she says.
Mixed Dal Vada / Teen Dal Vada / Masala Vada with 3 Dals
Toor Dal - 50 gms
Urad Dal - 50 gms
Channa Dal - 50 gms
Red chilies - 2 medium
Cumin seeds - 1 tsp
Hing a pinch
Curry leaves few
Salt to taste
Oil for deep frying
How to make the Vada:
Wash and soak the dals for an hour.
Drain and take the dals in a mixie along with red chilies, 1/4 tsp of cumin seeds, and salt. Grind coarsly.
Transfer to a bowl, add the remaining cumin seeds, hing, curry leaves. Mix well and pat down thin discs.
Heat a kadai with oil. When it is hot, gently drop the vadas and fry on both sides.
Drain to a kitchen towel to remove excess oil.
This is best eaten while still hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17