Medhu Vadai Recipe | How to make Urad Dal Vada In Grinder

Medu vada aka Urad dal vada / Ulundu vadai is a famous South indian snacks and breakfast recipe especially in Tamil nadu. We generally make medhu vadai for festivals or for guests. Last month I got a request from a reader to post crispy medhu vadai recipe using grinder. As I myself have not tried medu vada using grinder, I was hesitant to make this post. 

Usually I make medu vada only using mixie. But then I took this as an opportunity to try out vada batter using grinder & I did it. But my vada drank so much of oil but still it was light n crispy.Then I found I have added more water which made my vada absorb more oil. So I tried it confidently for the second time and got it perfect. For some recipes, I feel video would give better understanding. So I wanted to capture vada batter making.

Last week my in-laws were with us. I told my MIL to grind vada batter and I captured it. Hope the video looks good & clear. But the vadas in the pictures what you see here are made by me. If I can make a good shaped vadas, then anyone can make it easily. So do follow this recipe carefully. U will get it right. To make a perfect medu vada, there are some points to be noted while grinding the batter. I have shared them below. Do read it before watching the video or trying this recipe. Hope these points would help all the beginners. Lets see how to make crispy medu vada at home with some tips & tricks!

TIPS & TRICKS TO MAKE CRISPY VADA

• Always soak the white, round urad dal for 45 to 60 minutes maximum. If you are grinding in mixie, then you can soak it for 2-3 hours.
• When you are grinding the batter using grinder, do stand nearby. U have to spend 12-15 minutes near the grinder by sprinkling water and wiping the sides every now and then which is most important.DO NOT ADD SALT WHILE GRINDING. Add salt just before frying the vada.
• Never pour all the water in one stretch. Just add little water every 2-3 minutes by wiping the sides of grinder with a spatula. Batter should not get stuck in the sides.
• Vada batter should not be too light & airy. It should be tight to hold. If the batter is too light,vada will absorb more oil.
• Also the batter should be non-sticky when u touch it by dipping your hands in water.
• To check the right consistency of vada batter,drop a small ball of batter in a bowl of water. It will float to some extent. Also when you try to drop the batter, it should form a stiff peak ( Refer picture ).
• Keep the batter covered in refrigerator till use. Add salt & onions only before frying the vada. Beat the batter before frying to provide aeration which is very important to get crispy, light vadas. Then add onions and other spices.
• Add 1/2 tsp of toor dal for 1/2 cup of urad dal while soaking. It helps the vada to prevent oil absorption.
• U can also add 1 tsp of rice flour to get super crispy vadas like in restaurants.
• But if you grind vada batter properly, then no need to add rice flour or toor dal. Vada will come out super crispy by itself.
• To keep the vada crispy for hours,just pre heat the oven in the least temperature & place your vadas in a tray inside the oven. By this way,vada stays crispy. I got this tip from Vahchef’s site but I have not tried it personally though.

Medhu vadai recipe/Urad dal vada

South Indian breakfast special Urad dal vada aka Medhu vadai recipe with stepwise pictures & video !

Cuisine: Indian

Category: Snacks

Serves: 10

Prep time: 60 Minutes

Cook time: 15 Minutes

Total time: 75 Minutes

INGREDIENTS
1 cup - 250ml

To soak White round urad dal - 1/2 cup Toor dal - 1/2 tsp (optional ) Water - as needed To mix in the batter Small onion - 10 nos or big onion - 1  Curry leaves - few Green chillies - 1  ( finely chopped) Hing/Asafetida - 1/8 tsp Crushed pepper - 1/2 tsp Cumin seeds/Jeera - 1/2 tsp (optional) Salt - as needed Cooking oil - to deep fry Rice flour – 1 tsp, to add in the batter before making vada ( optional )

METHOD

Wash and soak the urad dal & toor dal ( if using ) in enough water for 1 hour minimum and 4 hours maximum. Keep the soaking urad dal inside the refrigerator. Drain all the water completely and use this water for grinding. Add the soaked urad dal to the grinder. Switch on & start running. Do not add water. Do not add water in the beginning. Let the grinder run for few seconds without water. When the dal starts to stuck in the sides,add little water ( say 1/8 cup ). Take a spatula and wipe all the sides and center part. Again sprinkle little water and stand nearby wiping the sides. Make sure there are no dals visible or stuck up in the sides. Repeat this by adding water & wiping sides for 12-14 minutes. Batter will become fluffy and the quantity would be more. Now remove a small portion of batter in the spatula, when you drop the batter, it should form a pointed tip. Also check the batter by dropping a small ball in a bowl of water. It should not settle down or dissolve instead it should float. Remove the batter from the grinder completely and keep in a vessel. If you are making vada immediately proceed OR store the batter in the refrigerator till use. Do not keep it outside. Before deep frying the vada,remove the batter from the refrigerator. Beat the batter well with your hands. It provides aeration and helps to give you crispy & light vada. Now add salt , finely chopped onion, hing, chillies, curry leaves, pepper corns & cumin seeds. Mix well. Heat oil in a kadai , check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil is just right. Shape the vada using your palm. Make a hole in the center using the thumb finger. Drop the vada into the oil by slightly tilting your fingers. Flip both the sides and cook the vada till the bubbles ceases. Remove & drain in a tissue paper. Serve hot & Enjoy !

Enjoy this hot & crispy medu vada as breakfast or as an evening snack with coconut chutney !

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Very good recipes Tags: How to make vada batter video, Medu vada recipe, Crispy medu vada recipe, How to make medhu vadai, south indian medhu vada recipe, Urad dal vada video, urad dal vada, medhu vadai recipe, medhu vadai tips, medhu vadai

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HOMEMADE PANEER RECIPE–INDIAN COOKING BASICS

 

I would like to share some yummy paneer recipes in the upcoming weeks.Before that,i wanted to post this basic homemade paneer recipe.As u all know,making homemade paneer is very easy,healthy,hygenic,nutritious as well as low in cost when compared to store bought paneer.All u need is just a litre of milk,two lemons and a cheese cloth.Generally i use low fat milk to make paneer.It comes out super soft and stays good for a week when refrigerated in an air tight box.I have been following this method from Mrs.Mallika badrinath’s cook book for long time.I have tried with curd,vinegar and lemon juice too.Every time it comes out perfect.I am yet to try with citric acid.I have shared all the tips & tricks i learnt from my experience and observation. I hope it would be useful for beginners in cooking.I will try to upload a full video recipe soon.Lets see how to make paneer at home easily.

 

Homemade paneer recipe

Homemade paneer recipe using lemon juice

 

Cuisine: Indian

Category: Cooking basics

Serves: 15 cubes

Prep time: 15 Minutes

Cook time: 2Hours

Total time: 2H15Mins

 

INGREDIENTS

Low fat milk - 4 cups Lemon juice - 2 to 3 tbsp + equal quantity of water Salt - a pinch Cheese cloth or muslin cloth or any cotton cloth - 1 no Water - 1 cup or ice cubes – few Maida – 1/2 tbsp (optional)

METHOD

Squeeze lemon juice from 2 lemons and add equal quantity of water & set aside. Boil milk till it froths & rises to the top.As soon as it starts to boil,switch off the flame and leave it untouched for 30 seconds. Now add 1 tbsp of lemon juice and stir the milk.Milk will start to curdle.Again add another 1 tbsp of lemon juice and keep stirring the milk.Milk will completely curdle and u could see the greenish whey separating from the milk. To this,add 1 cup of plain water or few ice cubes and let it sit for few minutes.Whey will float on top and the chenna settles down. Take a colander and cover it with the cheese cloth or cotton cloth.I used my cotton dupatta.Pour the curdled mixture & strain it by keeping a bowl underneath the colander.Collect the whey water & set aside.U can use this whey for curdling the milk,making rotis etc. Now tie the cloth & squeeze it lightly.Be careful,it would be hot.Hang the cloth under the cupboard or in a closed tap for about 30 minutes.Now all the excess water would be removed. Remove the chenna & add 1/2 tbsp of maida.Knead it well for 2-3 minutes.Paneer will become very soft.Make a square share or round shape as u desire. Keep it in the cloth again & close it.Place the cloth on a plate and keep some weight( a bowl of water) over the cloth and set aside for one hour.When u remove after one hour,paneer would be well set.Remove the extras,cut into cubes and store in a box.Stays good for a week when refrigerated !

Note

U can use curd in place of lemon juice.In that case,use 1/4 cup of slightly diluted curd.Remaining procedure is the same. We should add equal quantity or even little more water to the lemon juice.By doing this way,the sourness of lemon would be reduced and the paneer wont taste sour.U don’t have to wash the paneer after straining.Its optional. U can follow the same procedure for vinegar too.But i guess u may have to wash the paneer after straining as the vinger smell is powerful than lemon. Do not boil the milk after u add lemon juice because paneer may become hard when u over boil the milk. And u must add some plain water at room temp or ice cubes after the milk is curdled completely.This will help the whey and chenna to separate.This is optional though. Do not use polyester cloth for straining paneer.Its better to use thin cotton cloth. Adding maida is optional while kneading.U can skip it if u don’t like. I usually make paneer using 2-3 days old boiled milk by refrigerating it.

 

 

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Millet - Types Of Millets, Health Benefits, Glossary(Kambu, Thinai, Saamai, Varagu, Kuthiraivali, Ragi)

Different types of millets in India

Today's post is about different types of millets (Siruthaniyam vagaigal in Tamil) varieties, its health benefits, nutritional information/calories for millets and its names in different languages like English, Tamil, Telugu, Hindi, Malayalam, Kannada that are available in India. I must thank my in-laws for giving me knowledge about these millets (Siruthaniyam in Tamil). Nowadays people are becoming more and more health conscious. We all started looking for some better alternatives for rice and wheat to reduce its daily consumption. For those people, millets are really wonder grains or miracle grains I should say.

Millets are the power house of fiber, calcium, minerals & Iron. When my in-laws told me about these millets I had no idea of how it looks, where to buy & how to cook them too. So my FIL bought me 1/2 kg in each variety from Lee bazaar, Salem – Tamil nadu. I tried some recipes with it and everything came out very well. Then I started buying some varieties like kambu, thinai & varagu from a shop nearby my house in Bangalore.

Before sharing all those recipes, I wanted to make a post mentioning about the different types of millets, How to identify them, How to name it in different languages, where to buy & its health benefits . I have made a separate post on “How to cook Millets”. This post would be more of essays/stories with pictures. This is just an introductory post for millets. I will share some interesting recipes from next week. Thanks for visiting this page. Hope it would be useful for beginners. Start including millets in your daily cooking. Have a happy and healthy life !

U can find these topics below

What is millet

Names of millets in different languages

Where to buy millets in Bangalore

Health benefits of millets

Foxtail millet

Pearl millet

Barnyard millet

Little millet

Finger millet

Kodo millet

Disclaimer : All the nutritional information given here is from a millet book and www.milletindia.org

Check out my "HOW TO COOK MILLETS" in 3 different ways if interested !


Also see my varieties of  MILLET RECIPES to include in your regular cooking. 

Check out my MILLET POWDER / SATHUMAAVU  and MILLET LADOO RECIPE. 

Millet varieties in India

WHAT ARE MILLETS

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. Its not just a type of bird seed. It can be consumed by humans in the form of pilafs, snacks and cookies too. It has a sweet nutty flavor. Millets are widely grown in Africa and Northen China. It is gluten free & rich in calcium, fiber, protein and minerals. It has high nutritional values when compared with rice and wheat. Millets are called as miracle grains or wonder grains. It is a great food for people looking for weight loss, diabetic and cardiac patients. Should anyone avoid eating it? People with thyroid problems should avoid eating millet on a daily basis as it is believed to contain some goitrogen properties. Some people may also experience indigestion. So consume in moderation. Its better to pre soak millets for 6 hours, drain the soaked water and then use it. It helps to avoid indigestion and stomach problems.  Source : Wikipedia

GLOSSARY- NAMES OF MILLETS IN DIFFERENT LANGUAGES

Source: Google and Wikipedia

MILLETS NAME IN TAMIL

English	Tamil
Finger Millet	Kezhvaragu
Kodo Millet	Varagu
Foxtail Millet	Thinai
Little Millet	Samai
Barnyard Millet	Kuthiravali
Pearl Millet	Kambu
Sorghum	Cholam

MILLETS NAME IN HINDI

English	Hindi
Finger Millet	Nachani /mundua
Kodo Millet	Koden/Kodra
Foxtail Millet	Kangni/Rala
Little Millet	Kutki
Barnyard Millet	Jhangora
Pearl Millet	Bajra
Sorghum	Jowar

MILLETS NAME IN TELUGU

English	Telugu
Finger Millet	Ragula
Kodo Millet	Arikelu
Foxtail Millet	Korra
Little Millet	Sama
Barnyard Millet	Odalu
Pearl Millet	Sajjalu
Sorghum	Jonna

MILLETS NAMES IN KANNADA

English	Kannada
Finger Millet	Ragi
Kodo Millet	Harka
Foxtail Millet	Navane
Little Millet	Saame
Barnyard Millet	Oodalu
Pearl Millet	Sajje
Sorghum	Jola

MILLETS NAMES IN MALYALAM

English	Malayalam
Finger Millet	Panji pullu
Kodo Millet	Koovaragu
Foxtail Millet	Thina
Little Millet	Chama
Barnyard Millet	Kavadapullu
Pearl Millet	Kambam
Sorghum	Cholam

WHERE TO BUY MILLETS IN BANGALORE

You can find millets in most of the organic stores, online organic shops and departmental stores like Big bazaar, Metro cash and carry, Nilgiris, Dmart in metro cities like Bangalore, Chennai, Hyderabad and Mumbai.

There are some other shops who supply millets from farmers to the end users. Here is the list.

For more details on organic stores in Bangalore, You can try Organic mandya in HSR layout. Dmart Healthy choice brand is good. Manna Millet is really bad. Most of the time it has dust and sand in it.  

Earth360 – www.earth360.in, [email protected] +919440870875 Sahaja Organics – New No. 19, Old No. 665, 1st floor, Opp: Times of India, Sajjanrao road, VV Puram 080 26612315/ 26661420 Timbuktu Organics – You can buy their products across outlets in Bangalore. Era Organics – No. 348, Dollars Colony, RMV Club Double Road, RMV Second Stage Ph: 80- 41606003/41606004 Navadarshanam, stocked in Mother Earth, Namdhari and other retail stores across the city. Nativefoodstore for Chennai people and online purchase.

Nowadays Millets are widely available in all over India. You can find in big departmental stores like Dmart, Metro cash n carry, Big bazaar, Nilgiris etc or in online like big basket, Amazon.in etc.

HEALTH BENEFITS OF MILLETS

These are some of the general health benefits of millets when consumed everyday!

Source: Whfoods.com

Millets are generally rich in Protein, Fibre, Calcium, Iron & Minerals especially Magnesium, copper & phosphorous. It helps to reduce cholesterol, lowers blood pressure. It helps in the development, repair of body cells and tissues. It helps to lower the risk of Type 2 Diabetes especially for women. Its high insoluble fibre helps to prevent Gallstones formation. Pre-menopausal women eating millets have a reduced breast cancer risk. How to select and buy Millet is generally available in its hulled and whole-grain form. It is available in pre-packaged as well as in bulk containers. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the millet are covered to ensure its maximal freshness. Whether purchasing millet in bulk or in a packaged container, make sure that there is no evidence of moisture. Store millet in an airtight container in a cool, dry and dark place, where it will keep for several months. Millet is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines. Check out my "HOW TO COOK MILLETS" in 3 different ways if interested ! Check out my Millet Energy mix powder / Millet sathumaavu too.

KAMBU/PEARL MILLET

Kambu/Pearl millet

Pearl millet known as Kambu in Tamil, Bajra in Hindi, Sajje in Kannada, Sajjalu in Telugu and Kambam in Malayalam is a miracle millet which has iron that is 8 times of rice. It is very rich in Calcium, Protein, Iron and Magnesium. It helps to reduce the bad cholestral level in our body. Its a great body coolant. Its consumed as porridge during summer. It helps to improve the digestion power & heals stomach ulcers too. It helps to improve bowel movements and prevents constipation. It makes our body strong. It helps to increase the secretion of milk for lactating mothers !

Nutrition Information Per 100gm

Serving Size	The serving size, in terms of the number of volume or mass
Calories	378kcal for 100gm
Minerals (grams)	2.3
Iron(mg)	16.9
Calcium (mg)	38
Protein (grams)	10.6
Fiber (grams)	1.3

Check out my Kambu recipes to make kids eat them.

KAMBU IDLI 

KAMBU PUTTU

KAMBU DOSA

FINGER MILLET/RAGI

Finger millet popularly known as Ragi in Kannada, Keppai in tamil, Ragula in Telugu & panji pullu in Malayalam, Nachani/mandua in Hindi is a well known millet & consumed widely by the people all over the world.Ragi has the highest mineral & calcium content when compared to all whole grains & minerals. It is called as wonder grain. It is a powerhouse of protein & amino acids. It helps to reduce the heat of the body. It also helps to heal ulcers & anemia. Its a great replacement for rice & wheat especially for diabetic patients.

Nutrition Information for 100gm

Serving Size	The serving size, in terms of the number of volume or mass
Iron (mg)	3.9
Calcium(mg)	344
Fat (grams)	8.4
Protein (grams)	7.3
Fiber (grams)	3.6
Minerals (grams)	2.7

Check out my various RAGI RECIPES too !

FOXTAIL MILLET/THINAI

Foxtail millet/ thinai

Foxtail millet known as thinai in Tamil, Kangni/Rala in Hindi, Navane in Kannada, Korra in telugu and thina in Malayalam is first of millet varities that was used in ancient days. Foxtail millet is high in carbohydrates. It is rich in dietry fiber and minerals such as Copper and Iron. It helps us to keep our body strong and immune. It helps to control blood sugar and cholesteral levels.

Nutrition Information for 100gm

Serving Size	The serving size, in terms of the number of volume or mass
Calories	364
Minerals(grams)	3.3
Iron(g)	2.8
Calcium (Milli grams)	31
Fat (grams)	4.3
Protein (grams)	12.3
Fiber (grams)	8

Check out my 

THINAI IDLI RECIPE

THINAI LADOO WITH HONEY

THINAI PAYASAM

THINAI NEI APPAM

KODO MILLET/VARAGU

Kodo millet/ Varagu

Kodo millet known as varagu in Tamil, Harka in Kannada, Koovaragu in Malayalam, Kodra in Hindi and Arikelu in Telugu. Its basically a digestion friendly millet. It is rich in phytochemicals, Phytate that helps in reduction of cancer risks. It helps to reduce the body weight which is most needed for obese people. It helps to overcome irregular period problems in women. It helps to reduce knee & joint pains. Also it is good for diabetic people. It reduces nervous disorders especially in eyes.

Nutrition Information Per 100gms

Serving Size	The serving size, in terms of the number of volume or mass
Calories	309
Fat (grams)	2.2
Iron (mg)	0.8
Calcium (milligrams)	14
Minerals(grams)	1.9
Protein (grams)	12.5
Fiber (grams)	2.2

Check out my

VARAGU IDLI

VARAGU PONGAL

BARNYARD MILLET/KUTHIRAIVALI

Barnyard millet - Kuthiravali

Barnyard millet known as kuthiraivali in Tamil, Oodalu in Kannada, odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam which has 6 times high fiber content when compared with wheat. Its a gluten free millet with high calcium, phosporous & fiber. It is high in carbohydates & fat too. It helps to maintain the body temperature. It acts as a good anti oxidant too.

Nutrition Information Per 100gms

Serving Size	The serving size, in terms of the number of volume or mass
Calories	342
Iron(mg)	15.2
Fat (grams)	4
Calcium(Milli grams)	11
Protein (grams)	11.2
Fiber (grams)	10.1
Minerals(grams)	4.4

Check out my 

KUTHIRAVALI UPMA

KUTHIRAVALI PULI UPMA

LITTLE MILLET/SAMAI

Little millet - Saamai

Little millet known as saamai in Tamil, Kutki in Hindi, Saame in Kannada,Sama in Telugu & chama in Malayalam is a wonderful millet which is suitable for people of all age groups. It helps to prevent constipation & heals all the problems related to stomach. It improves the semen counts of men. It also helps for women with irregular periods problems. Its high fiber helps to reduce the fat depositions in the body.

Nutrition Information Per 100gms

Serving Size	The serving size, in terms of the number of volume or mass
Calories	207
Minerals(grams)	1.5
Protein (grams)	7.7
Fiber (grams)	7.6
Iron(mg) Calcium(mg)	9.3 17

You may like to see

 SAMAI BIRYANI

SAMAI SWEET PONGAL

Check out my "HOW TO COOK MILLETS" in 3 different ways if interested !

Also see my varieties of MILLET RECIPES to include in your regular cooking.

Check out my Millet Energy mix powder / Millet sathumaavu  and a sweet ladoo recipe with millet powder. 

Technorati Tags: Millets, Health benefits of millets, Nutritional info of millets, foxtail millet, Little millet, Barnyard millet, Finger millet, Pearl millets, Kuthiravali, varagu, saamai, thinai, Kambu, Names of millets in different languages

Very good recipes Tags: Millets, Millets varieties, Foxtail millet, Glossary, Health benefits of millets, Pearl millets, Barnyard millets, Kodo millets, Finger millets

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HOW TO CHOOSE, CLEAN AND STORE MUSHROOM

  

This is a very basic post on “"How to choose, buy and clean mushrooms before cooking “. Though most of you know this, I wanted to share this post for beginners who use mushrooms for the first time .Mushrooms have many health benefits.They are a good source of proteins, minerals, vitamins, amino acids and anti-oxidants. They are low in calories but high in fiber. It helps to reduce high cholesterol levels, improves immune system, aids weight loss and relief for diabetes too. But all these benefits are applicable only for edible mushrooms. Some mushrooms are poisonous which may lead to coma and several ill effects. Hence we should be careful while choosing and buying mushrooms. It is always better to buy mushrooms from well known brands and well sealed. It should be fresh and white in color. Read on to see the tips to choose and buy good quality mushrooms and how to clean them before cooking. Hope it would be useful.

Do check out this link to know about the different varieties of mushrooms.

HOW TO CHOOSE MUSHROOM

I have shared some tips for choosing a good quality mushrooms if you are a first time buyer.I got these tips from here and here

• Look for firm, white mushrooms without any discoloration or bruises.
• Choose the mushrooms that are free from spots and decay.The whiter the fresher it would be.
• Button mushrooms have white caps but other mushroom varieties come in varying shades of brown and cream.
• Choose the ones with with short,clean-cut stems and caps that are either closed around the stems or slightly open ( as shown in the above picture), and with pink or light-tan gills.
• On the underside of the mushroom, the gills(black part) should be tight.Gills will spread open as mushrooms age.So buy closed ones.

HOW TO STORE MUSHROOM

• For storage, refrigerate your mushrooms in a paper bag to make them last longer.Keep them covered. 
• Use within a few days of purchasing.(1-2 days)

 

HOW TO CLEAN MUSHROOMS

Though the cleaning process seems longer, it can be done in minutes. I referred sharmis passions and some more websites for this topic.

 

How to clean mushroom

How to clean mushrooms before cooking

Cuisine: Indian

Category: How to

Serves: --

Prep time: 10 Minutes

Cook time: --

Total time: 10 Minutes

INGREDIENTS

Edible Mushrooms - 1 packet Tissue paper Water

METHOD

Take a mushroom and wipe it with a clean towel or tissue to remove the mud and dirt.   Then remove the stem part which u can in the middle.When u look into the mushroom,u can c black hair like thing which are called Gills. If u wish, u can remove it using a knife. But this step is optional.   Then peel the outer layer completely till u see the white cap.Mushroom will look white and clean. Now wash it under the running water and make sure all the dirt is washed off.Then cut into small pieces and use it as desired.

Mushrooms are ready for cooking !

Do check out my MUSHROOM BIRYANI recipe if interested !

Very good recipes Tags: How to buy mushrooms, How to choose mushrooms, How to clean mushrooms, How to clean mushroom before cooking, how to's, cooking essentials

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SWEET BEEDA RECIPE

I am a big fan of sweet beeda.My lunch in restaurants never completes without a beeda.In some hotels , beeda is not served in thali .So we used to roam(me & my father) around in search of beeda shops..Now after marriage,Sendhil buys beeda specially for me though he don’t like it much..Recently my MIL gave me a box of gulkand.Though there are many yummy gulkand recipes , beeda flashed in my mind ;)..But never thought i could make beeda at home until i saw this video. Thank u so much vidya lakshmi.From now on I can have yummy home made beedas happily .This beeda is not only tasty,but also helps to digest food easily. Edible calcium paste is helpful for daily dose of calcium needs..So friends , if u have betel leaves in hand ,try this beeda recipe & let me know ur feedback. I hope step by step pictures gives u a clear idea.Surprise ur guests & elders at home with this beeda after a heavy lunch menu.For a simple beeda recipe , please refer “Notes” section..

INGREDIENTS

To make one beeda

Beetal leaves/ vettrilai /paan leaf – 1 no Sunnaambu /Edible calcium paste – a trace Supari / paakku – 1/4 tsp Paan masala – 1/4 tsp (optional) Sweetened dry ginger or amla – 1 small piece (optional) Colored dessicated coconut strands – few Gulkand – 1/2 tsp Sweet saunf – 1/4 tsp Cloves – 1 no (optional) Cherries – few Plum – 1 no Tooth pick – 1 no

METHOD

Wash the beetle leaf , pat dry with a cloth. Fold the leaf & cut it half way through the stalk part(kaambu) .. Apply less than a pinch of sunnambu/lime on the back side of leaf. pinch. Adding more burns the tongue , take care.. Now roll one edge of the leaf to cone shape..Roll the other edge similarly & make a cone (pouch shape)to keep all the ingredients inside. First add the supari , then keep the dessicated coconut ,pan masala , sweet saunf , gulkand. At last keep a clove & cherries . U can also add a pinch of cardamom powder..Close it.   Place a plum on top of beeda & insert a tooth pick OR use a clove to seal it..Serve &enjoy !!

NOTE

To make a simple beeda recipe , wash the betel leaf & apply sunnambu on both the sides.Use supari , saunf , sugar , cardamom powder ,little honey and make beeda as mentioned above..Seal the beeda with a clove..

Finish ur lunch with a banana & homemade beeda ! It tastes delicious :)

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