Medhu Vadai
- Urad dal 300 gms ( 1 and 1/2 measure in standard glass tumbler)
- A pinch of asafoetida (hing)
- A few curry leaves
- Salt - 2 tsp
- Oil for deep frying
Preparation:
- Soak the urad dal for 30 minutes. Strain the water for 10 to 15 minutes and grind .
- Keep sprinkling water till the dough becomes a smooth paste.
- Cut the curry leaves into small pieces and add hing powder to the dough.
- Pour oil in a deep frying pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDY9-U6igfVocRI3Y_VuGh4DzmBHmTzX9VlAjZoJ1uISeaMVk7fzFsZQPi25KpJD2xEE11NbLRC-DCOKJwMc_4wlHM8Ox9KpGFhDX6m11MGL1l6rEvnX9sZ-0rSrJ0Wc5ADupfhSCqW4/s640/vadaimaking.jpg)
- Once the oil is hot, take a small ball of dough and shape it flat using a banana leaf or a smooth plastic sheet. Make a small hole in the center with your index finger, gently slide the shaped dough into the oil. Repeat this as much as the pan hold the vadas for deep frying.
- Once the vadas turn golden brown, carefully remove using a straining ladle ( 'kan karandi' in Tamil)
- Place them in a bowl ( you can line it with tissue paper to absorb the excess oil) and serve hot.
This goes well with coconut chutney or hot sambhar.
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