MEDHU VADAI

INGREDIENTS:

            Urad dhal – 500g

            Toor dhal – 2 tsp

            Green chilly – 2

            Curry leaves – 1 leaflet

            Salt

            Oil – to deep fry

METHOD:

1.    Wash and Soak Urad dhal and toor dhal for ½ an hour.

2.    Drain the water, and grind well to a thick batter.

3.    The batter should not be very soft, so sprinkle water while grinding.

4.    If the batter is very soft like we grind for idly, the vadas will become oily.

5.    Add salt and remove the batter and mix curry leaves.

6.    Heat oil in a pan, make vadas of desired size and deep fry till it turns light brown.

7.    Tasty Medhu vadas will be ready.

8.    Curd/ Dahi vadas can be made with left over vadas.

9.    Whip a cup of curd, season it with mustard, cumin, a green chilly and curry leaves. Add 5 to six vadas and mix well with curd. Garnish with coriander leaves. Grated carrot can also be added as topping.

Note:

            Instead of green chilly, pepper corns can be added. See to that it is crushed a little to avoid spluttering when deep fried in oil.

            If you grind the batter in a mixer, the consistency will not be appropriate and the vadas might be oily. To avoid this, add 1 or 2 teaspoons of rice flour and mix well. It will balance the batter and tasty and crispy vadas can be made.