August 17, 2014

Medhu Vadai

I love medhu vadais with chutney and sambar while maams like paruppu vadai. Today morning I decided to make it finally. I soaked some urad dal yesterday. To my surprise the medhu vadais today was awesome, it was crispy outside and soft inside. Here comes the recipe. The batter is best when ground in wet grinder. I dont have one.. So just made it using mixie.
Urad dal - 1 cup
Ginger - 1 inch piece chopped finely
Onion - 1 chopped finely
Green chillies - 2 chopped finely
Curry leaves - few chopped
Salt as needed
Oil to deep fry

Drain off the water completely from soaked dal and start grinding it. The batter decides the quality and texture of vada.
If the batter becomes too watery it will absorb oil, so make sure you add water drop by drop. I just added 3 tbsp of water. (If using mixie, use the pulse function, it works best)
Add the rest ingredients only when you are ready to make vada as onion may ooze out water and make the batter watery.
Keep a bowl of water on side, each time you shape vada dip your hands in water first
Take a small ball first, pat on your hand, dip your thumb in water and make hole in centre and deep fry them(see pic)
Keep the flame in medium and fry so the vada will get cooked inside as well.
Serve with coconut chutney and sambar :)

Stepwise Pictures:
drain the water from soaked urad dal

make dough by adding few drops of water

get ready with other ingredients

add to the ground dough

mix and make the dough ready

take a small ball of dough

make a hole in centre using your thumb

drop in oil

cook in medium flame until its cooked

crispy vada ready

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