Tharani, here is my reply to your comment 😛
MEDHU VADA(I) – Picture here
Urad Dhal (round) – 1/2 cup
Green chilly – 1
Ginger – 1/2 inch piece
Curry Leaves – 4 sprigs
Coriander Leaves – 5 to 6 sprigs
Pepper – 1 tsp (I don’t add)
Salt – to taste
Wash and soak urad dhal for 2 hours. Grind it with green chilly and ginger. The batter should not be watery.
Chop curry leaves and coriander leaves. Add them to the batter along with pepper and mix well. Heat oil in a deep frying pan. Add salt to the batter and mix well.
Once the oil is hot (not piping hot), dip your hands in water and take little batter, flatten with your fingers and make hole at the center using your thumb.
If you invert your hands, the batter would slide from your hand to oil (ok, this is a poor explanation. I don’t know how to explain).
Fry on a medium flame and cook both the sides till it turns golden brown in colour.
- Soak dhal at least for 2 hours.
- Don’t add more water while grinding, if you do the vada will absorb more oil.
- Using grinder gives better result than mixie (at least for me. My MIL always uses mixie but she gets nice vada too)
- Mixing salt well is very important and if you keep the batter for more time after mixing salt, it will leave water, so keep the salt mixing process just before frying.
- Cook on a medium flame. If your vada is turning dark very fast, reduce the flame to low and after some time increase it.
- I add only one green chilly, because of Bingo. You may increase it.
- Chopped onion or cabbage can be added.
- Instead of grinding the green chilly, you can finely chop and add it to the batter too.