PEPPER VADA/MILAGU VADAI

 Pepper Vada or Milagu Vadai as it is known, is a drier and crisper version of the regular Vada. Simple ingredients and a hack make this a foolproof recipe. Read ahead. This is similar to the Tirupathi style Milagu Vadai.

I tried this recipe the first time during Navarathri this year. It was an instant hit at home as well as my social media pages. A few of you even asked for the recipe and I could not post the recipe immediately as I had not clicked stepwise pictures. So, this time I clicked all the necessary pictures to blog it.

As I always say, some recipes don’t need a huge introduction. The recipe does all the talking. While you are here check out my other savoury recipes like Dhaniya wale Namak Pare, Ratlami Sev, Samosa pie, Masala Wheat flour Papdis, Thattai, Kothimbir Vadi, Moongdal Khastha kachori and more ...

Here is the recipe for Pepper Vada/ Milagu Vadai

PREP TIME: 15 Mins (SOAK 4 HRS)           COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                   COURSE:  SNACK

 CUISINE:SOUTH INDIAN                           SERVINGS: 25 NOS   

 AUTHOR: RAJNI RAM                                      

 

Ingredients:

    Urad Dal/ Black lentils( with skin) 1 cup soaked for 4 to 5 hours.

     Salt as required 

     Coarse Pepper powder 2 tsp ( add more if you like it spicy)

     Rice flour 2 tbsp

     Hot oil 2tbsp

     Oil for deep frying

Directions: 

Soak the Urad dal( use with skin for this colour and texture) for 4 to 5 hours. Drain water completely after it soaks and grind it to a coarse batter without adding( or by adding minimum) water. I have ground it without any water and later sprinkled a little over the coarse batter for the right consistency. Now to the coarse batter( check picture for consistency), add salt, coarse pepper powder, and rice flour and, mix well. If you feel the mixture is too dry, sprinkle a little more water. Mix using your fingers to combine well. Now heat the oil kept for deep frying, and when the oil is sizzling hot with a ladle pour 2tbsp into the batter and using a spoon or spatula mix the oil into the batter( don’t use your fingers now as the oil is too hot). Now pinch small portions from the mixture and make balls of it. Slit a zip pouch into two or use a Banana leaf to  flatten the balls. Flatten the ball using the back of a cup or you palm. Pat them quite thin to get them crisp. Make a hole in the centre for even cooking. Now gently drop them into hot oil and fry at medium high until all the bubbles in the oil subside. Repeat the process for the entire batter. These Vadas stay crisp up to a month when stored in an airtight container. They make for a good dry snack for school lunch of kids or adults as they are protein packed. 

STEPWISE RECIPE FOLLOWS:

1. Soak the Urad dal( use with skin for this colour and texture) for 4 to 5 hours. Drain water completely after it soaks and grind it to a coarse batter without adding( or by adding minimum) water. I have ground it without any water and later sprinkled a little over the coarse batter for the right consistency.

2. Now to the coarse batter( check picture for consistency), add salt, coarse pepper powder, and rice flour and, mix well. If you feel the mixture is too dry, sprinkle a little more water. Mix using your fingers to combine well.

3. Now heat the oil kept for deep frying, and when the oil is sizzling hot with a ladle pour 2 tbsp into the batter and using a spoon or spatula mix the oil into the batter( don’t use your fingers now as the oil is too hot). 

4. Now pinch small portions from the mixture and make balls of it. Slit a zip pouch into two or use a Banana leaf to  flatten the balls. Flatten the ball using the back of a cup or you palm. Pat them quite thin to get them crisp. Make a hole in the centre for even cooking.  Now gently drop them into hot oil and fry at medium high until all the bubbles in the oil subside. Repeat the process for the entire batter.

NOTES:

1. This Vada can be made with white Urad dal too ( the de skinned one) . The texture and taste remain the same. Just the colour varies.

2. If using white  Urad dal, just 1 hour of soaking will do. The black lentils take time to soak and so need to be soaked longer.

3. The batter as well as the pepper should be ground coarse for maximum taste.

4. In this Vada Curry leaves are usually not added to the batter as its for long keeping, and any moisture in the curry leaves can affect its shelf life.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

BAJRA AND RAGI CHEELA

 A healthy breakfast is a beautiful start to the day. What better than millets to keep you satiated for longer, and lighter on the tummy too. Millets are in fashion now, but have been in our land for ages. Our ancestors used them extensively and then they kind of vanished from the scene owing to "ready to eat meals" revolution and the "instant meal" idea. After a long time they ( Millets ) are getting their due. As this generation falls prey to lifestyle diseases, the millets came to the rescue and they started trending all over again.

So, here is my take on the regular Besan Cheela, where I have added Bajra and Ragi flour to the besan. This breakfast dish keeps one satiated and is tasty too. It gets done with minimum oil and can be served with pickle, or a green chutney. Homemade butter goes well too. A glass of buttermilk to go with and a lovely breakfast platter is ready.

While you are here please check out my other breakfast recipes like Kuthiraivali Pongal aka Barnyard millet Pongal, Dahi Pohe, Rava Dosa and more....

Since this is a simple and mix everything together recipe I have not given stepwise pictures or instructions. Yes its that easy 😄.

PREP TIME: 15 MINS                                COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:BREAKFAST

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

Ingredients:

Besan  1.5 cups

Ragi flour/ finger millet flour 1 cup

Bajra flour/ pearl millet flour 1 cup

Salt as per taste

Curd 3 tbsp

Green chillies 2 or 3 finely chopped

Ginger 1 inch finely chopped

Ajwain/ carrom seeds 1 tsp

Fresh coriander a few sprigs finely chopped

Onion 1 finely chopped

Red chilli powder 1 tsp or as per taste

Coriander powder 1 tsp

Fennel powder 1 tsp

Water for making the batter

Oil for cooking the cheela

Directions:

In a large bowl put in all the 3 flours. Add salt and all dry masalas like- Ajwain, red chilli powder, coriander powder, andfennel powder. Now add the chopped onions, green chillies, ginger, fresh coriander and mix thoroughly. Now add the curd and stir again. Now adding water little by little making a batter. The consistency should be like the Dosa batter, not too thick and not too thin. Let it rest for 10 minutes minimum. Now heat a girdle/ tava and  smear little oil. Pour the batter and don't spread it with a ladle, instead let it spread by itself( just like a pan cake). Drizzle little oil and cook on one side, flip and cook on the other and remove. Repeat for all the batter and serve with your choice of chutney or sauce.

Notes:

1. One can try the same with other millet flours too.

2. Millet flours don't absorb a lot of water, therefore while adding be careful and it’s best to add a little at a time.

 If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

VEGETABLE OATS KICHDI

 This Oats and vegetable kichdi is very simple to make and is a one pot recipe.  It can be customized to your preference be it spice or the vegetables added. In all it is a healthy, delicious and simple meal for the days you want a simple yet yummy meal.

I usually make this for dinner on the days our lunch is heavy or make it as a quick meal after a shopping trip as it gets ready in a jiffy.

I use Moong dal mostly but this time I have used half of Moong dal and half of Tuvar dal and it turned out yummy. But since I used Tuvar dal I had to pre cook the dal in a vessel for 10 mi utes and then transfer to cooker along with all other ingredients. If you want a fully one pot recipe, then use only Moong dal.

While you are here visit my other recipes like Barnyard millet Pongal, Cauliflower fried rice, Coriander Rice, Adai,  Bhindi Raita and more...

Here is the Vegetable Oats Kichdi recipe for you-

        PREP TIME: 10 MINS                                        COOK TIME: 15 MINS

       TOTAL TIME: 25 MINS                                       CUISINE: INDIAN

        COURSE : MAIN                                                  SERVINGS: 5

        AUTHOR: RAJNI RAM

    Ingredients:

    Instant Oats 2 cups

    Moong dal 1/4 cup

    Tuvar dal 1/4 cup

    Onion 1 small finely chopped 

    Spring onion 3 sprigs finely chopped with greens

    Capsicum 1 small

    Carrot 1/2 finely chopped 

    Baby corn 3 to 4 finely chopped

    Tomatoes 2 finely chopped 

    Palak/ Spinach few leaves finely chopped 

    Salt as required 

    Turmeric powder  1/2 tsp

    Red chilli powder ( regular) 1 tsp

    Kashmiri Red chilli powder 1 tsp

    Coriander powder 1.5 to 2 tsp

    Cumin seeds 1 tsp

    Fennel powder 1 tsp

    Ghee 1 tbsp for topping

    Oil for sauteeing 1 tbsp

Directions:

Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

STEPWISE RECIPE FOLLOWS:

1. Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside

2. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. 

3. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely.

4. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle.

5. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

NOTES:

1. Any vegetables of your choice can be added.

2. This kichdi can be prepared by using just Moong dal or only Tuvar . If using only Moong dal the dal can be put along with the oats directly into the cooker.

3. If using only Tuvar dal precook dal for 10 minutes before adding it with other ingredients.

4. The ghee enhances the taste of the kichdi, so try not to skip this step.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.