𝐌𝐞𝐝𝐮 𝐕𝐚𝐝𝐚 (மெது வடை ) 𝐨𝐫 𝐔𝐥𝐥𝐮𝐧𝐝𝐮 𝐯𝐚𝐝a as it is popularly known is a traditional south indian dish for breakfast / tiffin and for festivals / functions. This is served with coconut chutney and sambar and is a common item in all restaurants.
𝐓𝐢𝐩𝐬 : In order to get a vada that is crisp outside and soft inside, use sufficient quantity of water to grind urad dhal. If the batter is little watery then vada will absorb more oil during frying. If the water is less then Vada will become hard.
Urad dhal – 1/2 cup
Raw rice – 2 tbsp
Toor dhal – 1 tbsp
Green Chilli – 2 nos.
Hing – 1/2 tsp
Salt – to taste
Oil for deep fry
Preparation : 15 min
Cooking time : 30 min
Makes : 12-13 nos
Soak urad dhal, toor dhal and raw rice for 1 to 1 1/2 hours.
Drain the water completely after the soaking period is over. Add green chili and grind to paste. Add little quantity of water 3-4 times while grinding and make stiff batter
Note: If you grind in wet grinder use 1/4 cup+ 2 tbsp of water. If you grind in a mixie then add less than 1/4 cup water and then grind.
In a batter add hing, curry leaves and salt. Whisk continuously for 3 to 4 times. If you make batter properly, then vada will be soft.
Take steel mesh strainer and wet strainer on top. Take big lemon sized batter, place it on back of the strainer and flatten slightly. Make a hole at the center with your finger.
Heat oil for frying. When oil is hot , gently tap the strainer so that the flattened batter with center hole drops in oil for frying. Keep the stove in medium flame.Stir occasionally. Flip evenly on both sides till it turns to golden brown colour. Now crispy and fluffy hot medu vada is ready.