Wednesday, 3 September 2014

Medhu Vadai Recipe | Uludhu Vadai Recipe | Tea Time Snacks

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Who doesn't love vada's? The crispy vada's served with a plate of ven pongal, sambar and chutney is very tasty but high caloric breakfast!!! When ever me and my mom go for shopping, we drop in to hotel saravana bhavan to have a plate of hot sambar vadai and tea!! Love these savoury fried snack any-time!!!

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MEDHU VADAI RECIPE | ULUNDHU VADAI RECIPE
Recipe Category: South Indian | Snack
Soaking Time: 1 hour Preparation Time: 30 minutes 
Cooking Time: 20 minutes Serves: 32
Ingredients:

Whole Urad Dhal - 1 cup
Shallots (Small Onion) - 10, finely chopped
Green Chillies - 4, finely chopped
Curry Leaves - few, finely chopped
Hing - pinch
Water - required to grind fine thick batter(not a runny batter)
Salt - to taste
Oil - for frying
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Method of Preparation:

1. Soak urad dhal for 1 hour maximum with enough water. Drain the water completely. Grind the urad dhal using very less water now and then to a fine but thick batter. If the batter is runny, then the vadai will drink a lot of oil while frying. As it keeps on grinding the quantity of batter would rise and become fluffy.
2. Transfer the vadai batter to the container. Add small onions, green chillies, hing, curry leaves and salt. Mix well. The vadai batter is ready. Heat oil in a pan. Take a polythene sheet and grease it with enough oil. Take a small amount of batter and make a ball like and pat gently down.
3. Make a small hole in the centre and gently drop in the hot oil. Cook on both sides in medium heat till crisp.

Serve the freshly fried, crispy and soft vada's with sambar and chutney.

Notes:
  • For beginners, its difficult to make vada with holes in the centre as it comes only with practice. Even I make only small bonda's for us and make these for guests. Whichever way you make them, its going to be crunchy and tasty:P 
  • It is best to use wet grinder for grinding to get soft fluffy vadai's.
  • While soaking, wash the urad dhal once and soak. After 1 or 2 hours, drain the water completely and don't wash again. Over rinsing the urad dhal might wash away the yeast. 
  • Use fresh and good quality urad dhal. Don't overstock urad dhal. 
  • The batter must be thick, if not the vada's will drink oil more. So while grinding just sprinkle water little by little. 
  • Fresh batter can be stored for a couple of days in the fridge, without adding salt and other ingredients.
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12 comments:

  1. all time favorite vadas..they look so inviting.very nice pic

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    1. Thanks for linking this to favorite recipe event

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  2. Oh thankuu for this recipe.. I was thinking since long to try it :) Thanku for linking it to my event Back To School Lunch Ideas

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  3. I just love them anytime .Thanks for linking in ree.Looking forward for more wonderful recipes

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  4. Vadas looking sooo good Ree....

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  5. One of my favorite snack... can never have enough of it... so yum...

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  6. Hey Ree, the vadas look sooo crispy and delicious...:)

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  7. My all time fav...it looks crispy dear...visit my space too...Ongoing event In my veg box cabbage"

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  8. yummy with hot tea!perfect for this climate.:)

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  9. So perfectly made, crispy and yummy! And lovely pictures as usual!

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