September 25, 2010

Medhu Vadai


Urid Dal - 1 cup
Green chillies - 3
Ginger - 1 inch size
Curry leaves
coriander leaves
Oil - for deep frying


1. Soak the Urid dal for 2 hrs and grind it well with green chillies and ginger. Don't add much water while grinding as water will make vadas to absorb lots of oil. Add just VERY VERY little water. The batter should be very thick for getting proper vadas

2. Mix chopped curry leaves, coriander leaves and salt just before frying. Mix really well(ur hands should go in circular motions to aerate the batter). You can grind the batter 5 hrs ahead and store it in the refrigerator without adding salt. If you add salt then the batter will become watery bcos of the salt

3. Have a plastic sheet for patting the vadas. Have some water in a small bowl for wetting your hands as you may need this on the process

4. Heat enough oil for deep frying in a wide pan

5. Wet ur hands and the wipe the plastic sheet with water.( u need to do this for every vada so that it can slip easily from the sheet to the oil)

6. Take some batter, make a ball of it and put it on the plastic sheet. Press it little and make a small hole in the center.

7. Carefully take this and drop on the hot oil

8. Flip over and cook on the other side. Remove from oil after it turns golden brown on both sides. Place them on a tissue to remove excess oil.

9. Crispy tasty medhu vadas are ready..

10. You may also add onions to this for onion vadas.

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