Today we all eat the famous Vadapav of Mumbai everywhere and believe that the test of Mumbai Vada Pav is not available anywhere else. Keeping this pattern in mind, today we will see another vada which is delicious to eat and is also spicy. Its a combination of Idli and Vadapav. So let's know how to make it. For this, let us first see the stuff of Idli. Make this idli mixture completely and keep it aside. 3 cups idli rice 3 cups idli rice ½ t spoon fenugreek seeds ½ t spoon fenugreek seeds 1 cup urad dal 1 cup urad dal water, soaked water, oil to soak first, 3 cups idli rice and ½ tsp fenugreek for 6 hours Soak for Soak 1 cup of urad dal in another bowl for 4 hours. Do not soak urad dal, as they loosen the hairy texture. After filtering the water, blend the rice in batches to a smooth paste. Transfer rice batter to a large bowl.
Next drain the water from the urad dal and blend it to a smooth paste. Transfer batter to the same bowl. Mix well Make sure everything is well combined. Now keep in a warm place for 8-10 hours or until the batter is fermented and doubled. After 8 hours, the batter is indicated to be doubly well fermented, with air pockets present. Mix gently without disturbing the air pockets. Add salt, cumin seeds to the batter and mix well. Now we will see the potato vegetable prepared in vada. Take a little oil in a pan and add whole red chillies, white sesame seeds and coconut along with garlic. Mix it well and add roasted peanuts and add half a teaspoon salt and red chili powder to it. Now add tamarind and Make a paste by mixing all the ingredients. Take a bowl and add gram flour, soda, salt and red chili powder. Prepare gram flour solution by adding a little water. Take the spices from the pre-prepared masala paste and make small balls. Make it. Now keep this mixture aside for a while. Put 500 grams of oil in a pan and heat it. Put the idli mixture together and make a potato coating by dipping it lightly with a vegetable ball. Now likewise fry it in hot oil. Once ready, you can serve it with coconut lee chutney, sambhar or tomato catch up.
0 Comments