Wednesday, October 5, 2011

Medhu Vada/Uzhunnu Vada 2

INGREDIENTS:
  • Urad Dal  - 1 cup
  • Chopped Onion  - 1/2 cup
  • Green chillies (chopped) - 3 or 4
  • Curry leaves - 1 sprig
  • Black Pepper Corns -2tsp
  • Ginger(chopped) - 1 inch piece  
  • Salt  - To taste
  • Baking Soda - 1 pinch (to make the vadas soft)
  • Oil to deep  fry
METHOD:
  • Take urad dal in a vessel and add water tocover the dal and keep aside to soak.
  • After about 30 minutes the water level would have gone down.
  • Now add more water to cover the dal again. 
  • After 30 more minutes the dal will be well soaked and ready to be ground.
  • Then in a wet grinder, grind the dal without adding water. If the grinder is unable to grind well, sprinkle some water and grind again till you get a smooth, thick and fluffy paste. 
  • Pour this dal batter to a mixing bowl.
  • In case the batter has become less thick, you can add some urad flour to make the batter thicker. 
  • To this dal batter, add chopped ginger, green chillies, onion, curry leaves,black pepper corns, a pinch of baking soda and salt and mix well.
  • If you like the vadas to have a crispy exterior and soft interior, add 2 tbsp rice flour to the batter.
  • Keep it aside for 15 minutes.
  • Heat oil in a kadai or deep pan.
  • Make donut shapes with the batter either using the palm of your hand or using a vada maker.
  • Making donut shapes using hands: Wet the palm of your hand with water and place a ball of the vada mix on it . Press it down slightly with the fingers of your other hand. Now using one finger make a hole in the middle of it. Drop it slowly and carefully into the hot oil. Wet your palm each time you make the donut shape - this prevents the batter from sticking on your hand.


  • Fry the vadas till golden brown and lay them out on a tray lined with kitchen tissue to absorb excess oil.
  • Serve hot with Chutney and/or Samber.
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