Name: Medu Vadai recipe by Subashini Murali at BetterButter
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 4
Ingredients: 1 cup whole skinless black gram (Urad dal); 1 tbsp raw rice; Salt to taste; 1/2 tsp Asafoetida; 1 onions chopped; 2 green chilies chopped; A small piece of ginger, grated; Oil for frying; 1 sprig curry leaves; 1/2 bunch of coriander chopped

ABOUT Medu Vadai RECIPE

This is a fluffy crispy vada. Any festival or pooja is incomplete without this vadai's in every south Indian household

Ingredients Serving: 4

1 cup whole skinless black gram (Urad dal)
1 tbsp raw rice
Salt to taste
1/2 tsp Asafoetida
1 onions chopped
2 green chilies chopped
A small piece of ginger, grated
Oil for frying
1 sprig curry leaves
1/2 bunch of coriander chopped

Instructions

Wash the black gram and rice. Soak for 1 hour (I kept it in the fridge for soaking).
Grind it in the mixie with salt and very little water to a fluffy and smooth paste.
Do not add more water otherwise the vada will soak oil.
Batter should be thick and fluffy. Once you drop it in a bowl of water it should float.
Add chopped onions, green chillies, curry leaves, coriander, grated ginger and asafoetida to the batter and mix well.
Heat the oil in deep pan. Wet your hands and take some batter. Make a small ball and put a hole in the middle with your thumb and gently drop it in the oil.
Fry it on a medium flame turn the vadai and cook both sides till golden brown.
Serve hot with coconut chutney or sambhar.

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