Belated New year wishes friends. Due to my Internet connection I was not able to post this traditional recipe on Tamil New year day.
Medu vadai or ulundu vada is a South Indian delicacy made during festival time or any special event and loved by many. Goes perfect with coconut chutney and sambar and none of the Indian restaurant will not miss this in their menu card. I use to prepare without onion for naivedyam and it taste great. Key point to get a perfect crispy vadai is to grind the batter with less water and to a correct consistency...
Ingredients:
List 1 without onion
200 grams or 7oz whole urad dhal without skin
1 tsp minced ginger
3 tbsp finely chopped coconut
2 green chilies finely chopped
1 tbsp Whole pepper corns
1 string curry leaves and minced cilantro as needed
Salt to taste
Less then ¼ cup water for grinding and 3 cups for soaking
Oil for deep frying
List 2 with onion
200 grams or 7oz whole urad dhal without skin
¼ cup chopped Onions
1 tsp minced ginger
2 ~ 3 green chilies finely chopped or to taste
1 string curry leaves and minced cilantro as needed
Salt to taste
Less then ¼ cup water for grinding and 3 cups for soaking
Oil for deep frying
Method 1:
- Wash and soak urad dhal for an hour.
- Drain and grind it in a wet grinder or food processor into a fine and thick paste by adding little water approximately less than ¼ cup and meanwhile wipe the urad dhal that sticks to the wall of the grinder container in regular intervals.
- When batter becomes fluffy or to a whipped cream consistency, stop grinding and transfer to another bowl.
- Throw in minced ginger, green chilies,pepper corns, chopped coconut, curry leaves, cilantro and salt to the batter and mix well with you hand. Rest it for 2 minutes.
Method 2:
- Same as method 1 but replace coconut and peppercorns with onions.
Cooking:
- Heat enough oil in a pan or kadai in a medium heat.
- Wet your right hand and take a small quantity of batter and make a ball with it. Now with your thumb flatten it lightly and make a hole in the center. (or you can use plastic sheets or plantain leaves to shape the vadai)
- Upturn or invert your hand slightly over the oil for dropping the vadai.
- Deep fry the vadais in medium heat till both side turn golden brown in color.
- Remove and drain excess oil by placing on a paper towel.
- Serve hot with coconut chutney and sambar.
Note:
- Always use new and good variety urad dhal because aged urad dhal wont give the fluffiness when ground and it will effect the crispiness of the vadais.
- Amount of water added to the batter determines the texture, shape of the vadais and also absorb more oil and become soggy.
- Mix the batter for 5 minutes continuously, especially when you ground the batter in mixie and to get the air trap in the batter to give crispy layer outside and soft on the inside of the vadais.
- Do not grind batter for long time, which wont help you to get perfect shape.
- Make vadais as soon as batter made, as they will get ferment and absorb too much oil.
- When batter becomes too watery, add 1 tbsp rice flour less or more according to the need to get crispy vadais without absorbing too much oil.
- If every thing in place, you will get perfect and crispy vadai with out any substitute.
- Those who don't like to having chilies and ginger in pieces in their vadai, they can grind the both first and then add urad dhal to grind.
Wow, they look so crispy and golden in color. I am tempted to try and grab one right now to enjoy !!!
Wow my favorite snack..yum
Super crispy vadas tempts me a lot..
All time my fav, looks very crispy
Super soft vadai.love the clicks.
What a traditional pic 🙂 Falling in love 🙂
Looks crunchy Saras.. Presentation with jasmine looks just perfect fr the occassion.