Medhu Vadai

A traditional Tamil-style medhu vadai made with whole urad dal. The secret is grinding the dal with very little water and whipping the batter until light and fluffy.

Ingredients

• Whole white urad dal – 1 cup

• Green chillies – 2–3, finely chopped

• Ginger – 1-inch piece, finely chopped

• Black peppercorns – ½ tsp, coarsely crushed

• Cumin seeds – 1 tsp

• Curry leaves – 1 sprig, finely chopped

• Onion – 1 small, finely chopped (optional)

• Coriander leaves – 2 tbsp, chopped

• Hing – ¼ tsp

• Salt – as needed

• Rice flour – 1–2 tsp (optional, for crispness)

• Oil – for deep frying

Preparation

1. Wash urad dal 3–4 times and soak in plenty of water for 2–3 hours.

2. Drain the water completely.

3. Grind the urad dal in a wet grinder or powerful blender, adding water very gradually, just 1–2 tablespoons at a time.

4. Grind into a smooth, thick, fluffy batter. Avoid adding too much water.

5. Transfer to a bowl and beat the batter by hand for 3–4 minutes to incorporate air.

6. Add salt, green chillies, ginger, pepper, cumin, curry leaves, coriander leaves, hing and onion (if using).

7. Add rice flour only if the batter feels slightly loose.

Shaping and frying

Vadai — Handful Of Recipes

Medu Vada Recipe (Crispy South Indian Ulundu Vadai)

Ramashraya in Parel Mumbai | Order Food Online | Swiggy

8

1. Heat oil in a kadai over medium heat.

2. Wet your palm with water. Take a lemon-sized portion of batter.

3. Flatten gently and make a hole in the center with your thumb.

4. Carefully slide into the hot oil.

5. Fry on medium heat, turning occasionally, until golden brown and crisp on both sides.

6. Drain on paper towels.

Chitra's Food Book – important tips

• Soak urad dal for 45–60 minutes if using a wet grinder; 2–3 hours if using a mixie.

• Use ice-cold water for grinding.

• Do not add salt while grinding.

• Batter should be thick, fluffy and non-sticky.

• Add onions and salt only just before frying.

• If batter is slightly loose, add 1 tsp rice flour.

• Never fry on low heat, as the vadas will absorb excess oil.

  Chitra's Food Book+1

  
  

Serving: Serve hot with coconut chutney and sambar.

Original Chitra's Food Book recipes:

• Medhu Vadai using wet grinder

• Medhu Vadai using mixie – with video

My suggestion: For the best texture, use the wet grinder method. You get a fluffier batter and lighter, crispier vadas.

Urad dhal - 1 cup, soaked in Water for 3 hours

Peppercorn - 1 tbsp.

Cumin - 1/2 tbsp.

Onion - 1, diced

Green Chilli - 4, diced

Ginger - a small piece, grated

Curry Leaves

Salt

Oil

Grind the soaked Urad Dhal to a fine paste with very little Water. Aerate the Dough by mixing with your hands fast. The Dough should float when placed on a bowl of Water.

Crush Peppercorn and Cumin seeds coarsely in a mortar using a pestle.

To the prepared Dough add Onion, Green Chillies, Ginger, Curry Leaves, Pepper - Cumin Powder and required Salt. Mix well and make Lemon sized balls with the Batter. Slightly flatten the batter in your palms and make a small hole in the center. Gently drop the Batter in hot Oil and deep fry until golden.

Serve warm with Coconut Chutney.