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Medu Wada
Ingredients:
1 cup black gram lentils (Urad)
Salt to taste
4-6 green chilies or Jalapenos
2 pieces of 1” ginger
12 Curry leaves
4 tablespoons of large bits of coconut
Directions:
Soak lentils for 4-5 hours. Drain and grind lentils with 1-4 tablespoons of water at speed 1 for 45
seconds. Add remaining ingredients and mix well. Shape in rounds and make holes in the centre.
Slip into hot oil and deep fry. Serve with coconut chutney.
Idly
Ingredients:
3 cups Rice
1 cup black gram Lentil (Urad)
Salt to Taste
2 teaspoons baking powder (optional)
Directions:
Soak the rice and lentils separately for about 6 hours. Fill 2 cups of rice at a time in the Grinder Jar
with approx.1/3 rd cup of water. Grind at Speed 1 for just a few seconds then run at speed 2 for 1
minute. Add more water, if required. Remove into a bowl and grind rest of the rice and dal in a
similar fashion. Mix ground rice and lentils together. Add baking powder, if desired. Add salt to
taste. Keep aside for 6-8 hours to ferment. Steam in Idly Stand. Serve hot, with Coconut chutney
and/or sambar.
Chopping, Grating, Crushing, Mincing & Whipping:
Use the chopping/grating blade in the wet grinding jar.
Do not fill the jar more than half for optimum performance.
Use pulse switch only for chopping, grating and mincing.
Suggested times for chopping, grating, crushing, mincing and whipping:
Coconut – Grate half jar of chopped 1” pieces coconut - 3-4 cycles of 15 seconds each, or until
the food is processed to desired consistency.
Carrot - Grate half jar of chopped 1” pieces carrots - 4-6 cycles of 15 seconds each, or until the
food is processed to desired consistency.
Onion – Chop peeled 1”-1.5” pieces of onion – 6-10 cycles of 3 seconds each, or until the food is
processed to desired consistency.
Meats – Mince 1” pieces of meats – 3 cycles of 15 seconds each, or until the food is processed to
desired consistency. Lesser time for coarser mincing and up to 1 minute for finer mincing.
Ice – Crush 6-8 pieces of 1” ice cubes – 2-3 cycles of 10 seconds each, or until ice is processed to
desired consistency.
Egg whites – Whip whites from 3-8 eggs – 5-6 cycles of 3 seconds each, or until the egg whites
has thickened to desired consistency.
Coconut Chutney
Ingredients:
1 1/2 cups Coconut, Cut in to 1” pieces
10-12 Green Chilies
1.5-2” piece of Ginger
4 cloves Garlic
6 Tablespoons Coriander leaves
Salt to taste
Lemon juice to taste
Fried Chana dal (Lentils) or Cashew nuts, if needed
Directions:
Fill the Grinder jar with all ingredients. Run the grinder at Speed 1 for 45 seconds till all
ingredients form a paste, stirring from time to time. If liquid chutney is desired add water and
continue running the grinder. Remove the ground chutney into a serving dish.
In hot oil, fry 1 1/2 teaspoon mustard seed, 1 1/2 tablespoon of Chana dal, few Curry leaves and
a pinch of asafetida. Mix with Coconut chutney. Ideal to serve with Dosa, Idly and Medu Vada.
Summary of Contents for CMG 615
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