Friday, 28 August 2015



Urad dal three cups

Cooking oil to deepfry
Bellari onion finely chopped lengthwise half cup
Green chillies three finely chopped
Curry leaves finely chopped one cup 
Coriander leaves finely chopped one cup
Pepper one tablespoon
Asafoetida half pinch
Fresh curd one lit.


Onions green chillies, curry leaves, coriander leaves, asafoetida, ginger grates (carrot grates optional)


Wash the urad dal several times to remove preservatives by the sellers.

Soak the urad dal for one hour.
Time limit for soaking urad dal is a must for getting softness and puffiness of vadai.
Drain the water completely.
Grind the urad dal by adding water little by little. I mean very little.
Care should be taken in adding water to the grinding urd 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. 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.
Keep aside to cool.

Tempering curd:

Heat the tempering pan with cooking oil.

Add mustard seeds to pop up
Add cumin seeds, ginger grates, onions, green chillies finely chopped, curry leaves and coriander leaves. 
Saute well until the onions get transparent and keep aside to cool.
Mix the curd with salt to taste. Curd should be fresh and unsour.
add little salt.
Add a pinch of asafoetida.
Transfer the fried ingredients to curd.
Incorporate all the ingredients softly into the curd.
Immerse the vadais into the curd and keep aside for half an hour.
Medu vadais absorb the yummy curd and become soft and juicy with curd.

Serve Curd vadais as starter or side dish for any rice, or for any special meals.

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