Medhu vadai is a traditional south Indian recipe made from ured dhal. My mother used to make this during festival times. Grind the batter with just enough water to make a soft but not watery dough – as the consistency of the batter that determines how soft the vadas turn out. If it is too watery, the shape will not come proper. Medhu vadais should be made immediately after grinding. If the batter is little watery, you can add little rice flour to it.
|Ured Dhal||– 1 cup|
|Green chillies||– 2 or 3|
|Onion||– 1 (cut finely)|
|Salt||– 1 tsp.|
|Curry leaves||– few|
- Wash and soak dhal in water for 3 houurs.
- Cut green chillies into small pieces.
- Pinch curry leaves into small pieces and keep.
- Grind in grinder with very little water to soft and fluffy.
- Add salt at the end of grinding.
- Remove flour from the grinder and mix cut onions, green chillies and curry leaves.
- In a cup keep some water.
- Heat oil for deep frying.
- Take a plastic sheet or banana leaf and apply oil.
- Keep a little of the dough on the sheet and make a hole in the middle by touching water.
- Put it in hot oil and fry both sides till golden brown.
- Serve hot with coconut chutney.