It is a protein rich fritter. Slightly crunchy on outside and soft on inside. These medhu vadas are often served with Idli, Dosa and Pongal in restaurants. The vada tastes good when paired with Chutney and Sambar. But I love to have the vadas with coconut chutney or urad dhal thogayal.
You can prepare this vadas simply without
adding rice flour in the batter. But it goes too soft. I have tried in both the
ways. I felt the taste and texture was good with the batter with which I had added
flour.You can soak a tablespoon of rice with the urad
dhal and grind also to arrive to this recipe.
INGREDIENTS:
Urad dhal- 1 cup
Rice flour (or) Corn flour- 1 table spoon
Onion, chopped- 1 small sized
Green chillies- 2
Ginger, chopped- 1 tablespoon
Pepper, whole – 1 teaspoon
Asafetida- ¼ teaspoon
Coriander leaves, chopped- 1 tablespoon
Curry leaves- 1 sprig
Salt – to taste
Oil- to deep fry
PROCEDURE:
- Soak urad dal for 2 hours. Use whole urad dal without skin for better results.
- Grind urad dal with only little water ( ¼ cup) till you get a fluffy white stiff batter.
- Now add the corn flour, chopped onions, ginger, green chillies, curry leaves and add all these to the batter along with salt and asafetida.
- Mix well, keep aside and heat enough oil in a deep pan.
- Now wet your right hand well by dipping inside water and take a small ball of batter.
- And use your thumb to make hole in the middle and drop it in oil, just invert the vada over the oil and slightly shake your fingers.
- Another method, take a banana leaf or wax paper pour some oil on it, take some batter and shape it like a vada and make a hole. Dip your finger in oil and slightly apply oil on top of the vada. (If the batter sticks to the banana leaf or wax paper and feels difficulty while transferring them to oil then grease with more oil)
- Now carefully invert the paper and drop the vada in oil and lift the paper back.
- Fry in medium flame, turn the vadas and fry till both the sides turn crisp and golden brown.
- Note: If you want this recipe in the way that prepared in restaurants (Puffy and crunchy). Add a pinch of baking soda in this batter.
- If your vadai drinks too much oil or u are not able to shape the vadas then it means you have added more water, reduce next time. For time being add rice flour or semolina or gram flour or Maida/all purpose flour to reduce vadai drinking oil and to make in proper shape.
Delicious uzhunnu vada Lincy love to have with my tea
ReplyDeletevery very delicious medu vada :) they look fantastic and so tempting !!
ReplyDeleteLovely platter with ll those chutney,sambar
ReplyDeletedelicious crispy uzhunnu vada. My fav.
ReplyDeletei love vadas so much, these pics are really tempting me...
ReplyDeleteMedhu vadas look awesome and mouth watering..all time fav.
ReplyDeletePerfectly made vadais, I love them... yum yum...
ReplyDeleteWish you a very Happy New Year Lincy...
Vadas are made to perfection and thanks for sharing the 'shaping trick' I often, fail and finally vada transforms to bonda :P
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ReplyDeleteHi Lincy,
ReplyDeleteI have nominate your blog for Liebster Award. Please collect it from my page.
Yummy crispy vadas. Love it.
ReplyDeleteMade to perfection and I am loving it, my fav savory snack.
ReplyDeletePerfectly made medhu vada. A wonderful tea-time snack.
ReplyDeleteDelicious crispy vada Eliza.. Perfect.
ReplyDeleteYummy Vadai.. How did i miss this :) Useful Tips also...
ReplyDeleteperfectly made ...looks yummy ,its my fev snack
ReplyDeletePerfect shape! Looks crisp and delicious!
ReplyDeleteVery nice recipe
ReplyDelete