MEDHU VADA SPICY SAVOURY CAKE / THAYIR VADAI CAKE/DAHI VADAI CAKE

 

Sachus kitchen has come up with a different savoury and spicy medhu vada cake. Cakes are mostly baked with sugar and flour. Here this cake is different from sweet cake.

Traditional south indian breakfast snack medhu vada fried in oil and served with chutney and sambar or soaked in curd or sambar and served as thayir vadai or sambar vadai. This medhu vadai is converted into cake. This is a healthy and oil free snack for weight watchers ,

Try out this unique medhu vada cake and drop in your feed back.

                     

INGREDIENTS:

Urad Dhal-1 cup

Salt-to taste

Baking Soda-1/2 tsp

Finely chopped Onions -2 nos

Green Chilly- 4 nos

Finely chopped Coriander Leaves   -3-4 tbs

Buttermilk   - (for soaking Cake)  1 cup

Thick  Curd - 2 cups

Sugar -1/2 tsp

Red Chilly Powder  -  ¼ tsp

Garam masala powder – ¼ tsp

Mixture or Boondhi – For Topping

Finely chopped coriander - for topping

                                             

INGREDIENTS FOR SEASONING THE CURD

Mustard seeds  - 1 tsp

Red chillies  - 2 nos

Curry leaves  - few

Asafoetida powder  - pinch

Cooking oil             - 1 tbsp

METHOD

Wash and soak urad dhal for 30 minutes.

Grind it until soft, fluffy and thick.

Add chopped onion, green chillies, salt, baking soda, chilli powder and garam masala powder and coriander leaves.

Grease and dust a bundt pan or normal cake pan

pour the batter into the  cake pan.

Preheat oven to 180°C.

Bake the cake for 45  minutes or until the top is nicely browned. The top will have cracks and it will not rise much. The tooth pick may not come clean as urad dhal is sticky when hot. It becomes fluffy once cool.

Remove cake  from oven, gently remove the cake from the tin on to a wire rack and allow them to cool completely.

Mix equal amounts of curd and water to make buttermilk. Use it to soak the cakes.

Once the cakes are cool. place the cake upside down on a serving plate and apply buttermilk on all sides of the cake. keep in the fridge.

Soak the cake for half an hour.

Meanwhile heat a pan and add oil and add mustard seeds, once it splutters, add, red chillies curry leaves and asafoetida powder .

Add the seasonings to the thick beaten curd and mix well.

Add sugar and salt to the seasoned curd and mix well.

Add half of the seasoned  curd on  the cake.

At this stage, keep  the cake and refrigerate..

After 20 minutes pour  the remaining curd on top and spread it evenly.

Garnish the curd dripped medhu vada cake with finely chopped coriander leaves. And mixture or boondhi as you wish

Slice the spicy medhu vada cake and serve immediately.

 

NOTE

Add less water while you grind the uradh dhal