Medhu vadai

Ingredients:
- Urad dal – 250 g
- Green chillies – 2
- Pepper – 1 tsp
- Ginger (finely chopped) – 1 tsp
- Salt to taste
- Curry leaves – a few
- Oil for frying
Method:
- Soak urad dal in water for half an hour.
- After an hour, drain the water and grind the dal along with green chillies, ginger, salt and a little water to make a soft batter.
- Once it becomes a soft batter, transfer the contents to a bowl.
- The batter should neither be thick nor be freely flowing.
- Grind the pepper coarsely and add to the paste along with curry leaves.
- Heat oil in a deep bottomed pan.
- Take a thick small plastic cover or zip lock cover and grease it with oil.
- Dip your hands in water and take a small portion of the batter of lemon size and put it in the greased cover.
- Dip your index finger again in water and make a small hole in the middle of the lemon sized batter like in the doughnuts and slowly transfer it into your palm and slide it in the hot oil.
- Repeat the same procedure and add 2 or 3 vada in the vessel size and amount of oil.
- Turn the other side and deep fry till they become golden brown.
- Wet your palm each and every time.
- Remove it from oil and put it in a bowl with paper towel to remove excess oil
Serve hot with coconut chutney/ sambar.
Tips: You can soak urad dal in hot water for 20 mins to half an hour in a hot pack if you run short of time.

























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