VADAI / MEDHU VADAI

This is made on all festivals and functions in South India. But generally, we do not put a hole in the centre on festivals. Can be had with chutney, sambar and also can be dropped in rasam when hot. Yummy dish when had even without side dishes.

INGREDIENTS:

Whole white urad dhal - 1 cup
Green chillies - 2 0r 3
Ginger - 1/2" piece
Curry leaves - 1 sprig
Coriander leaves - few
Pepper crushed - 1/2 tsp.
Salt - as per taste (or approx.1/2 tsp.)
Oil - 1 cup

METHOD:

Soak dhal in water for an hour.

Chop green chillies, ginger, curry leaves and crush pepper.

Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and slightly frothy, add salt and also the chopped and crushed items and grind again for two more minutes.

Take out the batter and add chopped coriander leaves.

Heat oil . Meanwhile, wet your palms with water, take out a ball from the batter and flatten it using your hand and put a hole in the centre. (OR) can use a plastic cover (OR) banana leaf.

Carefully drop them into the oil and turn it on both sides and cook till golden brown.

NOTE:

Ensure medium heat of oil. If oil is smoking, the vadai will become red but will not be cooked.

Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.

Wet your palms,or fingers or plastic cover or banana leaf for each vadai and the vadai doesn't stick to your hands.