Vadai Recepie

                                     

                                  Medu Vadai   

AD:1 cup of wole or slit urad dal (as to be used.

Green chillies – 2A(f

Ingredients:   

• 1 cup of whole or split urad dal (skinless) has to be used.
• Green chillies – 2 (finely chopped)
• Chop ginger 1 inch-sized pieces or grate it.
• See if you want to (optional) try adding 1 tsp of lightly crushed black peppercorns.
• Curry leaves – a little (minced)
• 1 small onion (finely chopped), optional if you like it (optional)
• Salt – to taste
• Oil – for deep frying
• white rice flour-1/4 tsp
• The batter should only be added with just enough amount of water.eaves – a little (minced)

 nion (finely chopped), optional if you like it (optional) Salt tase
Oil – for deep frying The batter should only be added with just enough amount of water. white Rice powder-1/4 cup

Method   

Soak the urad dal Soak the urad dal into water for about 4 to 5 hours or overnight. Grind to a thick batter Drain the water completely. Place the urad dal in a wet grinder or mixer and grind it with few drops of water and slowly until you produce a thick and smooth batter. Tip: Use little water while grinding the dal. It should be thick enough such that Vadai keeps its shape. Add seasonings Transfer the ground batter to a bowl. Add chopped green chillies, ginger, curry leaves, crushed peppercorns, (onions if desired) white rice powder and salt. Mix well. Shape the vadai Wet your hands slightly. Take a small portion of the batter the size of a lemon and press it down lightly so that you make a ring by pressing your finger in the middle. Deep fry Heat oil in a kadai. Put the shaped vadai in the warm, not very hot oil very slowly. Cook no more than a couple at a time to make sure that the pan has enough space for them. Fry over the medium heat, frying each side until it becomes golden and crispy. Drain and serve Pull out the vadai and allow the excess oil to drown in the kitchen towel. Take the vadai and enjoy the hot ones with coconut chutney and sambar.