Medhu Vadai is a traditional South Indian Cuisine, which is not only made as a breakfast in a day to day life but also mostly on festivals and pujas. Grinding the batter with enough water to make a soft but not watery dough is important as the consistency of the batter that determines how soft and the shapes of the vadas turn out. Well, after all " Medhu " means soft.
Click here for Medhu Vadai batter recipe
Ingredients:
Cook Time: 15-20 minutes | Makes: 20 Medium sized vadas- 2 cups Medhu Vadai Batter (click here for medhu vadai batter)
- 1 cup Cabage (chopped)
- 3-4 Green Chilies
- 1 inch Ginger
- 2-3 tbsp Coriander Leaves
- A pinch of Asafetida
- Salt to taste
- Water as needed (to make vada molds)
Click here for Medhu Vadai batter recipe
Method:
- Chop cabbage, green Chilis, ginger and coriander leaves.
- Add them to the batter with salt and mix well.
- Heat oil in the kadai. ( make sure that there is enough oil or the vadas tend to stick to the bottom )
- Take a portion of batter in your hand.
- Make a hole in the middle with your thumb.
- Now upturn your hand and drop the vada in the oil slowly.
- Fry on medium flame.
- Turn the vadas and fry till both the sides turn crisp and golden brown.
- Serve hot with Sambar or chutney.
Directly with hands:
