Medhu Vadai Batter
Friday, March 20, 2015
Medhu Vadai is a traditional favorite of south india that features not just in everyday cuisine, but also an indispensable part of the menu on festivals and puja days. Grind the batter with just enough water to make a soft but not watery dough - as it's the consistency of the batter that determines, how soft the vadas turn out, and of course how many compliments you reap! after all, 'media' means soft, and the vadas must live unto the name. Take care to make the vadas as soon as the batter is made, as the will absorb too much oil if left to ferment. Also, don't forget the hole in the center for it is the defining feature of media vadas!
Click Here For Medhu Vadai Recipe
Ingredients:
Preparation Time: 2 hours soak time | Process: 15-20 minutes | Makes: 10-15 Medium sized Vadas
1 cup Urad Dal
A fist full of Boiled White Rice ( we generally add boiled rice because it makes the vadas stay trip for longer time)
Method:
- Soak urad dal for 2 hours.
- Use the whole urad dal for better results.
- Grind urad dal little by little with boiled rice. (don't add the urad dal completely at a time while grinding)
- Sprinkle water little by little, just to make sure that the batter is not thick and it doesn't jam the grinder.
- Make sure you sprinkle water now and then while grinding and wipe the walls of the grinder container which is spread with urad dal batter.
- This process takes around 10-15 minutes.
- The batter consistency should be fluffy.
- Don't grind the batter too long as it makes the batter sticky and you might not get the desired shape.
Click Here For Medhu Vadai Recipe
1 comments
Nicely Done.
ReplyDeleteLooks Crispy.