Crunchy or Soft: How to Perfect Your Medhu Vada Every Time

Exploring Medhu Vada: A Crispy and Fluffy South Indian Delicacy

✨ABOUT THE RECIPE:

▼INGREDIENTS:

230 g of urad dhal (skinned black gram)

1/2 tsp pepper corn

4 small green chilies

30 g raw rice (mavu raw rice used )

5 g ginger

garlic cloves - 3

curry leaves chopped

▼PROCEDURE:

230 g of urad dhal rinsed in water and any variety raw rice 30 g (I am using mavu pacharisi )

soak in 800 ml water for 5 hours This helps soften the dal and makes grinding easier

Ginger - 5 g garlic - 3 cloves and small green chilli - 4 after 5 hours urad dal will split as you can see it Drain the soaked dal and grind it into a smooth, thick batter

add some salt and Use minimal water to grind, adding it little by little. The batter should be thick enough to hold its shape when you form a vada, but not too dry

mix well the batter some may add onions to it but i will not this time as Onions will absorb more salt

add pepper corn - 1/2 tbsp and chopped curry leaves and mix well the batter

Heat oil in a deep frying pan or kadai on medium heat for 12 min

Wet your hands with water or apply a little oil to prevent the batter from sticking. Take a small portion of the batter and shape it into a round ball. Then, make a hole in the center to form a ring shape, similar to a donut

fry in medium flame for 7 to 8 min until turns golden colour

take into the plate and change flame low and drop another batches

while dropping vada keep low flame after change medium

fry until turns golden for 7 min

I made almost 25 vadas with this quantity of batter

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Crunchy or Soft: How to Perfect Your Medhu Vada Every Time

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