Gluten free, vegan and protein rich sandwich that is crispy on the outside and soft and fluffy inside!
Do you plan your weekly meals? It is such a good habit, but the foodie in me makes me a ‘spur of the moment’ kinda cook. Ideas for the week start forming when I see the fresh veggies and fruit at the market or like this week when I soaked urad dal knowing I wanted to make something protein rich, but thinking I will figure out later what I want to make with it.
In an earlier post I had a picture of commonly used dals in Indian cooking, including urad dal that can be seen here. Urad dal is so rich in protein and fiber and when it is soaked, ground and fermented, the health advantages stack up even more. This dal along with rice is generally used to make dosas, idlis, vadas etc…
Medu Vada is traditionally deep fried and is crispy on the outside and fluffy inside. I wanted the same textures and tastes without the deep frying, hence this experiment.
I soaked teh urad dal and added fresh peeled ginger and green chilies I ground it. This was my basic mixture. I made some medu vada waffles with it like the Kothimbir Vadi Waffle. They come out super crisp and scrumptious too.
But I wanted to experiment making sandwiches with a vegetarian filling. So tried the sandwich maker and was very happy with the result. I made a few open faced sandwiches too.
Once you have the basic batter ready, you can make the sandwiches in no time. Kids would be happy to eat a grilled cheese medu vada sandwich…and so would I….I need to make more of that basic batter…:)
Medu Vada Sandwich
- 1 cup urad dal
- 1/2 inch fresh ginger root, peeled and roughly chopped
- 2 Thai chili peppers (or to taste)
- Salt to taste
- ½ teaspoon baking soda
For the filling-
- ½ teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon asafetida powder (hing)
- 1 tablespoon cashew pieces
- ½ cup green peas. I used defrosted frozen peas
- ½ cup shredded carrot
- ½ tablespoon raisins or craisins
- Salt to taste
About 2 teaspoons coconut oil to grease the sandwich pan.
Chutney and/or ketchup to serve.
To make the Medu Vada Sandwich-
- Wash the urad dal changing the water several times until the water is clear. Soak the dal in plenty of water so it is submerged in the water. Keep it soaked for 3 to 8 hours.
- Drain reserving some water for grinding the dal with the ginger and green chilies. Blend it to a smooth paste in the blender using only as much water as needed to grind the dal. The batter consistency is similar to that of idli batter or cake batter. Cover and set aside for fermenting for a minimum of 4 to 6 hours in the summer to 8 to 10 hours in the winter.
- To make the filling, heat the coconut oil in a pan and fry the cashew pieces for a minute or so. Add the green peas and stir for 12 minutes. Add the shredded carrots, salt and raisins/craisins and stir. Cook for another minute and remove from heat.
- To the fermented batter, add the salt and the baking soda and stir vigorously.
- Grease the electric sandwich maker with ½ teaspoon of the coconut oil and heat it. Add the batter in the pockets until half filled. Add the filling and top with more batter to cover the filling.
- Close the sandwich maker and let the batter cook until the indicator light comes on, about 3 to 4 minutes. Open and remove hot and crispy sandwiches that are cooked fluffy inside.
- Repeat with the rest of the batter and filling.
- Enjoy with chutney and / or ketchup.
- Individual sandwich maker timings will vary.
- Cheese filling is also a hit with kids as well as adults.
Enjoy some Medu Vada Sandwiches this weekend!