Medhu Vada

 

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INGREDIENTS

vada table

DIRECTIONS

 1. Wash the urad dal thoroughly and soak it for 2 to 3 hours

  2. Drain the water from the urad dal completely. Grind the urad dal in a wet grinder/ blender by adding the water little by little. Don’t add too much water. Grind the batter into a fine and thick consistency

Wet your hand and touch the batter, if it doesn’t stick to your hand then that is the perfect consistency of the vada batter. Another way to find the consistency is to drop a small ball of batter in a bowl of water. If the batter floats on the top, then your batter is ready to be made into vadas

 3. Grind the green chilli and ginger into a coarse consistency and add this to the vada batter

4. Grind the pepper into a coarse powder and add it to the batter

 5. Cut the onion into small pieces

 6. Add the onion, curry leaf, and salt to the batter and mix it well

 

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7. Heat up the required amount of oil in a frying pan in between medium to high flame. Drop a small ball of vada batter in to the oil to check the level of heat of the oil. If the batter rises to the top immediately, then the oil is ready for frying

  8. Keep a bowl of water to wet your hand. Slightly wet your hand and take a small lemon size of batter. Slightly flatten it and make a hole at the center and GENTLY SLIDE  the vada in the hot oil. The oil should not be too hot. If it is too hot, the vada will immediately turn brown and the inside of the vada will remain uncooked

 

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  9. Flip the vada in order to cook both sides. Once the bubbles in the oil settle down, take out the vada from the oil and place it in the kitchen paper towel in order to absorb excess oil

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Serve the delicious Medhu vada hot with coconut chutney, Sambar

NOTE: If the batter is little watery, keep the batter in the refrigerator for half an hour and take it out and make the vada

 

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