Crispy golden brown Medhu vadai is all time favorite for most people of South India. I am one among them :). It is very easy to make medhu vadai. But we need to follow some simple steps to get tasty crispy vadai. Grinding the batter for vadai in wet grinder is the best option than grinding it in mixer grinder. Because grinding in wet grinder gives you fluffy voluminous butter like batter. More over vadai will be soft inside and crispy outside. And while grinding the vadai add very less amount of water to grind. If needed can add little by little later. To get the butter like batter add ice water while grinding or can refrigerate dhall after soaking. If the batter becomes watery add some raw rice flour to it. The correct texture of the batter is, if you drop a small ball of batter in water, it should not dissolve and not to change its shape. By following some simple techniques like this we can get tasty medhu vadai. Enjoy your medhu vadai with wonderful sambar and chutney 🙂
- Urad dhal – 1 cup
- Onion – 1 (medium size)
- Curry leaves – 2 sprigs
- Coriander leaves – 2 to 3 sprigs
- Pepper corns – 10 to 15 nos (you can use green chili instead)
- Raw rice flour – 3 to 4 tablespoon (Adjust according to the thickness of the batter. Or else you can add 3 to 4 tablespoons of raw rice while soaking dhall. This is to give crispyness for vadai.)
- Salt – to taste
- Oil – to fry
- Take one cup of dhall and soak for atleast 1 hour.
2. After 1 hour add the soaked dhall and less water to wet grinder.
3. Let it grind well.
4. After it gets grinded add raw rice flour, pepper, and salt into the grinding batter one by one.
5. Now the batter will be in buttery texture. And allow the flour, pepper and salt to grind and mix well. So let it grind for 2 more minutes.
6. Transfer the batter to a container.
7. Add the chopped onions, coriander leaves and curry leaves into the batter and mix well.
8. Now heat oil in a kadai. And keep some water in a small bowl by the side of it. Water is used to dip your fingers and to make hole in vadai.
9. Now dip your fingers in water and take some batter in your hand.
10. Now make a hole with your thumb in the centre of the vadai. If you don’t get the hole properly dip your thumb alone in water and make a hole.
11. Drop the vadai carefully into the hot oil. The vadai should not stick to your kadai. It should float in the oil (but should not spread or change its shape). That shows your vadai batter is in correct texture.
12. Flip vadais to the other side and fry until it becomes golden brown in color.
13. Remove vadais from the kadai and serve it hot with suitable side dish.