The
word Medhu Vadai makes many of us drool and crave for it. Also, it is a
festival snack in many households. Urad dal/Husked Black gram is soaked in
water for a couple of hours, drained and ground to fluffy consistency. Frying
the Vadai when the oil is of the right temperature ensures that it absorbs very
less oil. It is easy to make and tasty too.
You can make these Vadai even as evening tea time snack .
Soaking
time: 45 Mins
Cooking
time: 20 minutes
Category : Snack
Serves- 3 to 4
Ingredients
Urad
dal - 1 cup
Rice - 1
tbsp.
Reva - 1 Teaspoon
Green
chillies - 5 Nos.
Ginger - 1/2 inch
Curry
leaves 1
Sprig
Refined
Oil - For Deep Frying
Salt To Taste.
Method:
- Soak Urad dal and rice in water for 1/2 hour.
- Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
- Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.
- Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.
- Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.
- Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
- Refrigerate for 1/2 hour.
- Heat a kadai with oil.
- Keep water in a bowl and wet your hand.
- Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.
- Slowly drop it in oil. Keep the flame medium to low while frying.
- Once a side become golden brown turn the other side and wait until it turns into light golden brown.
- Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.
- Drain and place on kitchen towel.
- Serve with chutney or sambar.
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