Tuesday, September 25, 2012

Medhu Vada / Urud Dal Vada

Cooking Time : 30 mins
Serves              : 15 no

Medhu Vada is a popular and favourite traditional south Indian Recipe. This Vada is one of the important menu in breakfast during weddings in Tamilnadu. It is also a part on the menu on festivals and Pooja. When I tried to make this Vada for the first time, I thought that it is a difficult task. Only the soaking time is more, making vada is very easy. My mom used to make this vada using Banana leaf or Plastic sheets to drop in Oil. But on practising, I learnt to drop batter in oil using my hand itself. It goes very well with Idli, Chutney and Sambar. Coming to the recipe...



INGREDIENTS:

Urud dal 1 cup
Raw Rice 1/4 cup
Onion 1 - Finely Chopped
Green Chillies 5
Curry Leaves As Required
Ginger 1" Finely minced
Coriander Leaves As Required
Pepper Corns 1 tsp
Salt To Taste
Oil To Fry




STEPS:

  1. Combine and wash Urad Dal and Raw Rice thoroughly and soak  in water for minimum 1 hr. 
  2. Drain the water and grind the mixture in grinder or blender. Don't add water unless it is required. 
  3. Add the other ingredients- Onion, Green Chillies, Curry Leaves, Ginger, Coriander Leaves, Pepper Corns Salt to the batter and mix well.
  4. Heat Oil in a deep bottomed vessel. Wet your palm and take some batter and make a doughnut shape and make a hole in the centre and drop carefully into the oil. Fry till vada becomes crispy on both sides. 
  5. Serve hot with coconut chutney, Idli and Sambar.


Tips:
  • Batter can be stored in Refrigerator for 2 days before adding the other ingredients.
  • Once you prepare the batter, Don't allow the batter to ferment, else it will absorb more oil during frying. Either use the batter or store it in refrigerator.
  • Adding Raw rice makes more crispy, It can be optional also.