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For my people will live as long as trees...For they are people blessed by the Lord,and their children too, will be blessed. I will answer them before they even call to me. While they are still talking about their needs,I will go ahead and answer their prayers! Isaiah 65:22-24

Sunday, December 18, 2016

Moong dal vadams



Moong dal vadams!
This was one of the first recipe( And the only one too right now! )that i had tried out in my dehydrator. The recipe is from Zaika's blog. Thank you for sharing the recipe !:) The original recipe called for 1/2 kg of moong dal, but since i wasn't too sure of the outcome, i scaled down the recipe to just one alak . Now after having tasted these in my karamani kozhumbhu, wish i had made more!!
Ingredients:
Skinned & split moong dal - 1 alak ( soaked overnight), spring onions - 5 , only the green part chopped, ginger-garlic paste - 1 heaped tbsp, turmeric pwd - 1/4 tsp ( I forgot to add this), salt & red chilli pwd to taste .
Method:Grind the pre soaked moong dal to a smooth & thick paste. Be very careful while adding the water for grinding, for if the paste is too runny, you won't be able to pinch the dough & dry it on the dehydrator tray. Now to the moong dal paste, add the ginger-garlic paste, salt & chilli pwd & the chopped green part of the spring onions. Mix until everything is well mixed. Place small blobs of the dough on the dehydrator tray & switch on the dehydrator. Once the dal nuggets are dried on one side, turn over the nuggets ....


& let dry until they turn very hard & are completely dry. Once they are completely dry, they shrink in size! The wet dough took nearly two trays but once they had dried up they could be easily fitted into a single tray!



Store the nuggets in a dry bottle at room temperature.
I tried shallow frying the badis & serving them as varthals , but they were too hard & not that good .


Realised that these were what we call vadams & so today shallow fried them & added them to my mango karamani kozhumbhu .

They were very tasty. It was like eating pakoda or vadai soaked in kozhumbhu. Inspite of being boiled alongwith the rest of the kozhumbhu ingredients, they did not turn soggy, but retained their shape & at the same time were soft! Loved the taste :)

Moong dal vadams( First row, second from left) alongwith my stock of other spices etc from India!;)

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