How to prepare Medhu vadai
Preparation Time : 10 mins + Soaking 1-2 hrs
Cooking Time : 25 Mins
Makes: 20 approx.
Whole urad dal 1 cup
Green chili 2-3
Ginger a small piece (optional)
Salt as needed
Asafoetida 2 pinches
Curry leaves few
Chinna vengayam 15 (optional)
Oil for deep frying
Soak urad dal for an hour.
Drain the water well.
Grind the urad dal with ginger and green chillies.
When grinding vadas dont add too much water as we normally add while grinding idli dosa batter.
Now sprinkle water. Else vadas might drink too much oil. Use ice water which will give fluffiness to vada batter and will decrease the heat generated by grinder or mixer.
Once batter is done take out immediately from a mixer or grinder.
Before preparing add salt. Add curry leaves and asafoetida.
When adding onions, peel away the skin of shallots and chop it finely and pulse it and add to the batter.
While making vadais keep a cup of water in a wide vessel .
Wet your hands before making vadas and take a medium ball sized batter into your hand and place it on wet ahnds.
Just pat the batter slightly and make hole at the center.
Heat oil into a pan.
Oil must be hot, Keep the flame into medium while cooking.
Carefully put the vadas into the oil and cook it.
Flip it over after 2 mins and fry until its golden brown.
If oil is not hot the vadas will absorb more oil and it its very hot then vadas will be cooked soon.
Drain it with your kitchen towel.
Now repeat the same process for rest of batter
Enjoy hot and crispy vadas with Sambar and coconut chutney.