|1/2 cup Black gram dal|
|For shallow frying Oil|
|1 Green Chilli|
|To Taste Salt|
Typical south indian leisure indulgent breakfast (our)would include a plate of Idli/Kal dosai, a plate of pongal and hot medhu vadai with coconut chutney, daniya chutney, saravana bhavan green chutney, sambhar , milagai podi and after having this yummiest breakfast. I would want to have a hot cup of Filter coffee and then spending the next 45 minutes reading all the pages of The Hindu and intermittently watching he program on Sun TV. Sounds nice right???? But then deep fried medhu vadai is a no no and definitely not on a regular basis. Then what do we do when we want to eat it but cannot indulge in the deep fried ones. Well we tend to strike a balance and I make Medhu vadai in a paniyaram pan which takes very negligible oil yet giving the perfect taste.
I do not deny the unique taste of the fried vadai. We generally make the deep fried medhu vadai’s on festive occasions. It is yummy when served with a generous portion of coconut chutney . But when the health concerns come in the fore front, I guess we need to step back in terms of taste and think what is best for us. By frying these vadai in less oil, we can enjoy the vadai and yet not be worried too much about the ill effects of deep frying. Try these guilt free vadai’s and we might not go back to the deep fried ones. I have seen even sago vada being prepared the same way where we can enjoy those delicious vadai without the fear of overloading ourselves with bad cholesterol. My next project will be to make our typical thair vadai and Gulab jamun in the paniyaram pan. One reason being guilt free despite eating these delicacies and the important reason would be to reduce the wastage. I do not use the oil which is used for deep frying again for frying anything else and when I throw it down the drain , I feel guilty of wasting. Now with this method the wastage is also reduced . So from now on it is going to be shallow fried all thetime.
Soak the black gram in enough water for 1/2 hour.
Drain it completely and grind it along with green chilli and salt without adding more water in a mixer.
Heat a paniyaram pan. Add 1 tsp of oil into each depression. Now add spoonful of batter into each depression and close with a glass lid. Cook on medium flame till it starts to become brown. Now slowly flip it over and cook till the other side also brown. Drain it on an absorbent paper. Serve warm
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