This is a south Indian snack made using whole urad. They are also served as prasadam. There are many varieties of dishes made using these vadas like Sambar vada, Thyiru vada (curd vada), Rasam vada etc.
This is one of our favourite snack. But i make them very rare. I know its oily, but once in a while you can have it...no harm in that, isn't it? This time, i made it as a prasadam for Ganapathi pooja, so did not add onion in it.
I have added a small video as to how to make the vadas. Please bear with me as the video is not clear. I had taken it with my mobile. Making holes in the vada will come by practice, so don't worry if you are not able to do it initially.
1 cup Whole Urad/Uzhunnu Parippu (skinless)
1 Onion (large, finely chopped)
1 inch piece ginger (grated)
Salt to taste
2 - 3 Green chilli (finely chopped)
3 - 4 pinch Asafoetida
2 - 3 tbsp Curry leaves (finely chopped)
2 tbsp Coriander leaves (finely chopped)
Water as required
Oil for frying
- Soak whole urad for at least 2 - 3 hours.
- Later, grind it into a very fine smooth paste, by sprinkling water little by little.
- Transfer it into a bowl.
- Add onion, ginger, salt, green chilli, asafoetida, curry leaves and coriander leaves. Mix well.
- Heat oil in a kadai. When it is medium hot, take small portion of the urad dal mixture (batter) in your hand. (Check the video)
- Make a hole in the center with your thumb finger and slide it into the hot oil.
- Do the same procedure with the rest of the batter. Don't over crowd the oil. Put two or three vadas at a time for frying.
- When both sides turn golden brown colour, transfer them on to a tissue paper.
- Serve it along with coconut chutney and enjoy it hot with tea or coffee.
- Make sure that while grinding urad dal, the water added should be very less.
- If you don't like the bite of green chilli or ginger, add it to the grinder first before adding the urad dal for grinding.
- If you are making medhu vada as a prasadam, don't add onion.
- The oil should be medium hot and should be kept in low flame for frying. If kept in high flame the vadas will not get cooked inside.
- If you are not able to make holes in the centre, just drop small portions directly into the hot oil.
- Whenever you make these vadas, make sure that you use a good quality urad dal as it makes a lots of difference to the vadas.
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