This is my favorite in festival menu. But this is a tricky dish to prepare too. Initially when I got married I struggled a little to prepare this. But then after started making it more often, now I can say I am kind of good at it. Grinding the urad dal is key in making crispy (outer layer) & sof
Drain water completely and start grinding urad dal & rice mixture in mixie
Add only few drops of water while grinding .
Grind until the batter is smooth and fluffy.
It usually takes around 10-15 minutes to reach this consistency if you are grinding it in mixie
Both Amma & I mostly use ‘Udhaiyam’ brand’s Urad Dal.Once the batter is ready add salt, asafetida, chopped green chillies, ginger, curry leaves and coriander leaves,black peppercorns to the batter.
Mix well.Heat oil in a frying pan.
Keep a bowl of water and wet your hand.
Then wet your hands in a bowl of water, take batter in your hand or you can use plantain leaf/plastic sheet and then make small hole in the middle of the batter.
Then drop them in oil.Wait until one side is cooked. Flip over.
Crispy vadas are ready to be served.
Medhu Vadai / உளுந்து வடை was last modified: November 17th, 2020 by