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Mixed Vegetable Vadai | Kaikari Vadai | Vegetables mixed Crunchy Vada

Mixed Vegetable Vadai is one of the all time favorite recipe crunchy and tasty.  Here the vegetables are mixed with the vada batter and this gives a nice crunchy feel in every bite. Just try this vegetable vada recipe and you will feel the difference.

Mixed Vegetable Vadai

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Ingredients for making Vegetable Medhu Vadai

Urad dal - 1 Cup
Toor dal - 1/2 cup
Rice flour - 2 tbsps.
Green Chilli - 2
Ginger - 1 teaspoon
Salt as required
A pinch of hing.
Grated coconut - 1 tbsp.(optional)
Oil - for Frying
Chopped coriander leaves - few
Curry leaves - few
Finely chopped Onions - 1/2 cup
Grated Carrot - 1/4 cup
Finely chopped Beans - 1/4 cup
Finely chopped cabbage - 1/4 cup

Method for making Vegetable Medhu Vadai

1. Soak the Urad dal and toor dal in water for 1 hour.

2. Strain the water and grind it along with green chilli and salt in a grinder by adding little water.

3. Grind it for 30 minutes or till the batter becomes fluffy.

4. Sprinkle water if required. The correct consistency of the batter is that if you drop a small pinch in water it should float and not sink. If it sinks than you should grind it more.

5. Remove the batter from the grinder when you get the consistency and transfer this to a vessel.

6. Add the finely chopped ginger, chopped onions, grated coconut and vegetables, coriander leaves, curry leaves, hing and mix well.

7. Heat the oil in pan, drop little amount of flour, when the flour comes up then the oil is ready.

8. Take a banana leaf or a plastic cover, place a little amount of the batter and make small hole in the middle and then spread. Now drop tis to the oil.

9. You can add 4 to 5 vadas in the oil and then turn it to the other side when it is cooked.

10. Remove when you get a golden brown colour. Always cook in a medium flame, if the flame is high the vada becomes brown outside and the inner portion will be uncooked.

Now the tasty vegetable Medhu Vadai / Kaikari Vadai is ready to be served hot with Chutney and Sambar

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