Medhu Vada

Today I made some Medhu Vadas for evening snacks.

Easy and simple to make and tasty to eat.

Home-made food is always in the comfort zone in the family. But people also enjoy food in restaurants or road-side food stalls. Eating home-made items gives a different pleasure and food from outside has its own pleasure to spread as they are savoured.

Anyway, after a long time today’s Medhu Vada finds a place in my blog.

I say ‘CHEERS” to me and tap my back for making a comeback after such a long span.

Medhu Vada:

Ingredients:

Urad Dal: 1 cup

Onion: 1 medium size

Green chillies: 3-4

Ginger: ½ inch

Salt to taste

Oil for deep frying


Preparation:

Soak urad dal for about 3-4 hours.

Drain and grind into a paste. I prefer a little coarse paste as that gives the crunch to every bite. Add water in very small quantity so that the batter does not become watery. Take the help of a small spoon to add water when needed. The batter should be tight. Fresh batter is always the best. If the batter becomes a bit watery, add some coarse rice flour or suji (semolina). That’ll help to tighten the batter.

Chop the onion.

Chop the green chillies.

Grate the ginger.

Putting all the ingredients together:

Take the batter in a bowl. To this add the chopped onions, green chillies, grated ginger. Mix well.

Add salt and mix again.

Meantime place a kadhai with enough oil for deep frying and put it on fire.

As the oil heats up, don’t let the oil be very hot but hot enough for the vada not to get burnt.

In the meantime wet the palms of one hand and take some quantity of the well-mixed batter and place it on the palm. Size it as per own choice.

Next press a finger into the batter on the palm to make a hole in the center.

Now slip the vada into hot oil for frying.

Better to let the heat be low or medium so that the vada cooks properly. Once the inner side turns brown, flip it to the other side. Cook both sides till the vadas become brown.

The hole in the middle helps to cook the vada uniformly.

Remove from the oil and place the vadas on a kitchen towel to drain off the excess oil.

Serve with any chutney that’s at home.

And not to forget, a cup of hot tea adds magic to the taste.

© gouriguha 2018