Murmura Vada
Servings - 5
INGREDIENTS
Puffed rice - 50 grams
Water - 350 milliliters
Yogurt - 70 grams
Rice flour - 70 grams
Curry leaves - 1 tablespoon
Coriander - 2 1/2 tablespoons
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Green Chili - 1 teaspoon
Ginger - 1 tablespoon
Oil - for fry
Coriander - 2 tablespoons
Dry Coconut - 30 grams
Green chili - 1
Roasted bengal gram- 1 tablespoon
Lemon juice - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Water - 80 mililiters
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
White lentils - 1/2 teaspoon
Dry red chili - 1
Asafoetida - 1/4 teaspoon
Curry leaves - 1 tablespoon
PREPARATION
1. In a bowl, add 50 grams of puffed rice and 350 milliliters of water. Soak for 5–7 minutes, then strain well.
2. Add 70 grams yogurt, 70 grams rice flour, 1 tablespoon chopped curry leaves, 2 1/2 tablespoons coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin seeds, 1 teaspoon green chili, and 1 tablespoon ginger. Mix well to combine.
3. Take a portion of the prepared mixture in your hands, flatten it slightly, and make a small hole in the center to form the shape of a vada.
4. Heat sufficient oil in a skillet and fry the vadas over medium-low heat until they are golden brown and crispy.
5. Remove from heat and drain on absorbent paper.
6. In a blender, add 2 tablespoons coriander, 30 grams dry coconut, 1 green chili, 1 tablespoon roasted bengal gram, 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon sugar, and 80 mililiters water. Blend until smooth, then keep aside.
7. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon white lentils, 1 dry red chili, 1/4 teaspoon asafoetida, and 1 tablespoon curry leaves. Stir for 1 - 2 minutes.
8. Remove from heat and pour this tempering over the blended mixture. Mix well.
9. Serve the murmura vadas with prepared chutney.
