Thursday, September 15, 2011

Medhu Vadai

  • Urad dhall - 1/2 cup
  • Channa dhall - 2 tablespoons
  • Toor dhall - 2 teaspoons
  • Green chillies (finely chopped) - 2 nos
  • Finely chopped onion - 1 (optional)
  • Ginger - small piece
  • Salt - 1/2 teaspoon
  • Oil - For frying
  • Soak urad dhall separately in water for 2 hours
  • Also soak channa dhall and toor dhall together for 1 hour
  • Now grind the urad dhall first without adding water.
  • Add channa dhall and toor dhall and grind it together.Sprinkle little water if necessary

  • Add rest of the items to the batter and keep it in fridge for 1/2 hour
  • After taking the batter out from the fridge add little hot oil to it and mix well
  • Smear your palm with oil.Take lemon sized ball and flatten it on your palm.Make a hole in the center
  • Gently drop into the heated oil and fry it on both the sides.Do it in medium flame

  • Put in a colander and drain the excess oil using tissue papers

  • Hot "Medhu Vadas" are ready.Serve it with any chutney

  • The same batter can be used for bonda
  • If the batter is watery add 1 tablespoon of rice flour or rava to it.