Wednesday, 26 August 2015



Urad dal three cups
cooking oil
bellari onion finely chopped half cup
green chillies three
curry leaves finely chopped one cup
coriander leaves finely chopped one cup
pepper one tablespoon
asafoetida half pinch

Wash the urad dal several times to remove preservatives by the sellers.
Soak the urad dal for one hour.
time limit is important and must for getting softness and puffiness of vadais.
Drain the water completely.
Grind the urad dal by adding water little by little.
Care should be taken in adding water to the grinding urad dal throughout the course.
After 15 minutes, the urad dal becomes a thick and smooth and soft batter.
Add salt required to taste.
Wait for another ten minutes by adding few drops of water and allow to grind further.
Collect the batter in a bowl.
Add pepper, onions, green chillies, curry leaves, coriander leaves, ginger grates and coconut bits(optional).
Mix well gently.
Heat the dry pan with cooking oil
Dip the fingers in the water and take out little batter and roll out like a ball and make flat and a hole in the center as you in the image uploaded.
Slip the batter in your fingers gently into the hot oil carefully.
Make five or six flat rounds with hole in the middle and slip one by one.
All the vadais are deep-frying. Turn them both sides and allow to fry golden brown with a slotted ladle.
After the frying sound getting very low, remove from the pan with a ladle.
Fry the vadai batter in several batches .
Collect them in a dry bowl.

yummy medu vadais are ready to serve with hot sambar.

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