Saturday, 13 July 2013

Urad Dhall Vada/Medu vada

Urad Dhall Vada

Who does not like this crispy,crunchy Vada? Thanks to the rain, I felt to eat something crunchy and made it for evening snacks.


Whole Urad Dhal - 1 Cup
Green Chillies - 3-4 (Finely Chopped)
Onion - 1 (Small,Finely Chopped)
Asafoetida - pinch
Salt and Oil - As needed
Curry Leaves - 3


Soak the Dhall for 1 hour. Then drain the water completely and grind it in the Mixer.

Do not add too much of water as I would soak too much of water. Just sprinkle water to grind the Dhall.

To this mixture, add onion,curry leaves,asafoetida,curry leaves and mix well.

To make the vadai, traditionally my mother uses Banana Leaf, however I was unable to find it so I used, Aluminium Foil.

To wet your hand during make the Vada, keep water in a deep vessel. You need to wet your hand before making each Vadai.

Take a medium sized ball sized bater in your hand and place it in the aluminium foil. 

Pat the batter slightly and make a hole in the centre.

Before making the Vada, keep oil in the Kadai and heat it. The oil should be very hot.

Once the oil is hot, place the Vada carefully in the oil and reduce the flame to medium flame.

After 2 minutes flip it and cook it till it is golden brown.

If the oil is too hot then the Vada will be cooked from outside and wont be cooked from inside.

If the oil is not at teh right temperature, then the Vada will drink too much of oil and become soggy. 


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