I had some left over methi leaves after I used most of the bunch to make something else. I wanted to made methiche vade in the appe pan. It was a great day to make them. There was fresh snow on the ground and the sun had come out. Everyone was happy to see the sun after so many gloomy days. The cats would not budge from near the window. As the snow began to melt there was hope that we would be able to get out of the house. At the time same we knew the temperature was only in the upper 30s. And something like vade are perfect for a cold wet day.
I do not deep fry anything in my kitchen. If I have to eat something that is usually deep fried I find an alternative. I either bake it or cook it in my trusty appe pan.
You will need ( for about 10)
1/2 cup coarsely chopped methi leaves
1 cup besan
1 tsp. cayenne pepper powder
1 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
oil as needed
Mix all the ingredients in a bowl.
Add water to make a thick batter. It should be pouring consistency. When the vada are deep fried the batter is made thicker. But in the appe pan it is easier to use thinner consistency batter to allow it to cook completely. Heat the appe pan over medium heat. Add a few drops of oil in the bottom of each well. Pour the batter in the well until about 3/4 full. Let the bottom set. Then using a knitting needle or a skewer turn the vada half way. The batter will pour out.
Let it set a little and then turn the vada all the way such that the done side is on the top. Let it cook on low medium heat until completely cooked through turning frequently.
Enjoy the vada while they are hot.
I do not deep fry anything in my kitchen. If I have to eat something that is usually deep fried I find an alternative. I either bake it or cook it in my trusty appe pan.
You will need ( for about 10)
1/2 cup coarsely chopped methi leaves
1 cup besan
1 tsp. cayenne pepper powder
1 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
oil as needed
Mix all the ingredients in a bowl.
Add water to make a thick batter. It should be pouring consistency. When the vada are deep fried the batter is made thicker. But in the appe pan it is easier to use thinner consistency batter to allow it to cook completely. Heat the appe pan over medium heat. Add a few drops of oil in the bottom of each well. Pour the batter in the well until about 3/4 full. Let the bottom set. Then using a knitting needle or a skewer turn the vada half way. The batter will pour out.
Let it set a little and then turn the vada all the way such that the done side is on the top. Let it cook on low medium heat until completely cooked through turning frequently.
Enjoy the vada while they are hot.
This is such a healthy option..very nicely done varada, glad the sun is out!
ReplyDeleteVery nice snack in those cold days.. Healthy and yummy .
ReplyDeleteLooks just like a south indian unniyappam! Lovely colour!
ReplyDeleteLooks so good Varada and yes, nice alternative to deep frying...
ReplyDeleteSuch a guilt free vadas, i can munch some rite now.
ReplyDeleteI like the way you use your appe pan. Perfectly made wadas perfect for a cold winter or a rainy day.
ReplyDeleteHealthy alternative to frying.
ReplyDeleteWow, those methi vada look so delicious. Making them in appe pan makes them even more yumm!!
ReplyDeleteI took like to use the appe pan for frying really healthy vadas.
ReplyDeleteGood one, Varada. I would always trust the appe pan for such healthy alternatives.
ReplyDeleteHealthy Vada using Appe pan..would love to try these.
ReplyDeletePerfect for a lazy evening!!!
ReplyDelete