METHU VADA

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A classic south indian breakfast is never complete without the Methu vada.It is always a great pleasure for me to make vadas not only because it is a favourite at home but I like touching and mixing the smooth urad dal batter.Strange but true it’s soft and fluffy texture is one to be experienced. Usually this type of vada finds place in many of the south indian poojas and festivities and always a welcome at home.Vadas are deep fried lentil fritters and tastes awesome when served hot. Whenever I make this I reserve some batter extra so that I may prepare sambhar vada,rasam vada and the ever popular Thayir vada/Curd /Dahi vada.I used to watch with awe the my mom the proficiency she showed in making them. As if it was a piece of cake, i mean vada.And I thought I would never be able to match up to her and will never be able to do these.With growing years and marriage everything changed.I had developed a great liking for food cooking and for that started experimenting everything,much to eveyone’s delight was able to succeed.Coming to making vadas,shaping them is truly an art.The correct round shape will be achieved only by practice and the batter also plays an important role here.The soft and fluffy the batter is the more crispier vadas you’ll get.Urad dal is loaded with fibre and has enough protein,fat and carbohydrate required by our body.It helps in digestion and helps reduce cholesterol levels.So urad dal consumption will prove you beneficial in so many respects,so why don’t you make Methu Vada with it?So folks here comes the recipe….