Medhu Vadai is a popular South Indian Snack and also it is served for breakfast with Idli, Sambar and Pongal.
Whenever I make idli dosa batter and I used to soak extra dal for making this vadai. When I started learning to make this vada, initially I found it difficult to bring holes in between vadas. As per saying “Practice makes perfect” over the period of time, i learned to make perfect crispy authentic vadas. The simple trick to make perfect vadas is in the vada batter consistency. Let me share my experience here so that you could also find it easier to make perfect vadas.
Medhu Vadai
Medhu Vadai is a popular South Indian Snack and also it is served for breakfast with Idli, Sambar and Pongal.
- 1 cup URAD DAL
- 1 cup ONION CHOPPED
- 2 no GREEN CHILIES
- 0.50 tsp GINGER
- 10 no CURRY LEAVES
- 3 tbsp CILANTRO (CORIANDER)LEAVES RAW
- 2 tbsp WATER
- 1 tsp SALT (to taste)
- 1 cup OIL (for deep frying)
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Soak the urad dal for 4 – 5 hours. Drain water completely and grind it to a smooth and fluffy batter (Sprinkle little amount of water while grinding for a fluffy batter).
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Add the chopped onion, green chilies, curry leaves, grated ginger, chopped coriander leaves, salt and mix well.
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Divide the batter into small portions and make a hole in between and deep fry in hot oil until the color changes into golden brown.
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