Medhu Vadai Recipe

Medhuvada with ghee pongal is in my first list when i order any food at hotels. We used to prepare this medhu vada at home for every special occasion. I learnt this recipe from my mother-in-law. For my first pongal at my in-laws home, my co-sister and my MIL prepared this and I had a chance to prepare few by that time. Whenever I prepare batter for Idli, I will reserve few urad dhal batter and tried this out. This is how i tried to prepare medhu vada. When I plan to prepare with less oil, I will pour the batter in paniyaram kuli and make this one. I will post the same little later.

Ingredients

• Urad dhal - 1 cup
• Fennel seeds - 1 tsp
• Onion - 10 (shallots)
• Ginger - 1 inch sized
• Green chilli - 2
• Salt - 1/4 tsp
• Curry leaves - few
• Coriander leaves - few

Cooking steps

• Soak urad dhal for 1 hour atleast.

• cut onion, ginger and green chilli into small size.

• Grind to a coarse paste.
• Add fennel seeds, onion, green chilli, ginger, salt, curry leaves and coriander leavaes.
• To maintain the consistency adjust 2 tbsp of rice powder and mix well and keep the batter fluffy.

• In a frying pan, add enough oil and let the oil to be hot.
• Take a laddle, turn it back and grease with little oil.
• Take a lemon sized batter and put it on greased laddle and press it gently to form a circle shaped.
• Place a hole in the middle and Now the batter is ready to be a medhu vada.

 

• Bring the batter to your right hand and slowly place it in oil.
• Fry till it becomes golden brown.
• Flip to the other side and fry till golden brown.

• Drain excess oil and serve with chutney

My 2 cents

• You can add red chilli to substitute green chilli.
• Adding rice flour is purely optional. I just added to maintain the batter consistency.
• You can directly make the shapes using your hand itself. I used both the hands for frying and so i used a laddle.