Medhu vadai / Urad Vadai

Name: Medhu vadai / Urad Vadai
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup soaked urad dal; 2 tablespoon rice; As needed Oil for frying; as needed Curry leaves; as required Ginger; As needed Green chilli; as per taste Salt

Padmini Venkatesan @15Padmini

#boxweek17 #mysteryboxchallenge #Uraddal
Medhu Vada are crispy, fluffy, soft and delicious lentil fritters from the South Indian cuisine. If sweet breakfast isn’t your thing, try this recipe for savory spiced donuts made with black gram lentils and aromatic spices. Traditionally paired with Sambar and Coconut Chutney, these make for a comforting, filling and satisfying breakfast or snack.

Padmini Venkatesan @15Padmini

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Ingredients

30 minutes

4 people

1 cupsoaked urad dal
2 tablespoonrice
As neededOil for frying
as neededCurry leaves
as requiredGinger
As neededGreen chilli
as per tasteSalt

Saved

Steps

30 minutes

1

Rinse 1 cup urad dal (husked and split or whole black gram) a few times in water. Then soak the urad dal in 3 cups water for at least 2 hours.
Preferably use unpolished urad dal to make this vada recipe.
2

In a grinder jar add the urad dal and 2 tablespoon rice,green chilli, salt as per taste.
3

Add ginger.Now grind all the things.
4

Grind the urad dal to a smooth batter. The batter should be fluffy and thick.
5

If the batter goes runny don't worry mix some rice flour it will bring the batter in thick consistency.
6

Add coriander and curryleaves to the batter.Now batter is ready for making vadai.
If you r not able to make vada from hands no need to worry the doughnut shape of the medu vada, then just drop spoonfuls of the batter in a ladle make a whole in middle of batter and put in the oil for deep fry.
7
8

Once the vada are slightly golden and the batter has firmed up and looks crispy, then gently turn over with a slotted spoon and continue to fry.
Remember: oil that is too hot will quickly brown the vadas from the outside, but they will remain uncooked from inside. Oil that isn’t hot enough will make the vada absorb too much oil and become greasy.
9

Fry the medhu vadai till crisp and golden.
10

Serve medu vada hot or warm with sambar and coconut chutney. Enjoy!