Tuesday, 28 January 2020

Medhu Vadai without Onions/Medhu Vadai Recipe/Ulundhu Vadai Recipe for Pandigai/Festivals

Medhu Vadai/Ullundhu Vadai is a very popular and a traditional recipe made in South India in all most all the households especially on festival days for neivedhyam or as simple evening snacks or for breakfast. This vadai recipe is a no onion no garlic version, especially made for neivedhyam. I have posted Medhu Vadai with onions earlier which you can check out in the link. This medhu vadai is crispy, tasty and delectable all by itself, but it is usually served with sambar and coconut chutney. Do try out this Medhu Vadai and post your comments here. Meanwhile do check out other interesting and tempting Starters/Appetizers/Evening Snacks here.

Here’s how to make Medhu Vadai with step by step photos…
Ingredients
Whole Urad Dal/Ullutham Paruppu
1 cup
Crushed Black Pepper
½ tsp freshly crushed
Rice Flour/Arisi Maavu
1 tsp [optional]
Green Chilli
1 finely chopped
Ginger
1 inch piece finely chopped
Asafoetida/Peungayam
One pinch
Curry Leaves
10-12 finely chopped
Salt
As needed
Water
2-3 tbsp cold water
Oil
For frying
Preparation Time: 20-30 minutes             Recipe Cuisine: South Indian
Cooking Time: 20-25 minutes                     Recipe Category: Breakfast, Snacks
Author: Priya Anandakumar
Method
Rinse and wash the urad dal with water a couple of times. Soak with enough water overnight or for atleast 4-5 hours.

Now add the ullutham paruppu/urad dal in grinder or in mixer to a fine paste.

Do not add water when grinding the dal. You need to just sprinkle little water to make batter.
When grinding the dal, add required salt, this will loosen up the dal. Grind until the batter is very smooth, fluffy and white. This takes about 15-20 minutes.

Take little water in a bowl and put little batter in to the water. If the batter floats up in the water the batter is ready. The batter should not dissolve in the water or it should not settle down in the water.

Now transfer the batter to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for about 30-40 seconds. This will help in getting a fluffy medhu vadai.

Now add the chopped green chillies, ginger, curry leaves to the batter.

Crush the black pepper and add it the batter. [Add rice flour only if needed and the batter is watery]

Mix everything really well.  Heat oil in a kadai/pan on a medium flame till the oil is hot enough.
Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough. 

Dip you fingers in water, take small portions of batter. Shape to a ball, flatten it and make a hole in the middle. [Alternately you can place the batter on vazhaielai/plantain leaf and make perfect shaped round vadais]. Gently slide the vada into the hot oil

Fry them in medium flame till golden and crisp. Drain the vadai’s on paper napkins. 

Repeat the same process for rest of the batter and make vadais.

Crispy, fluffy, tasty and delicious Medhu Vadai is ready for neivedhyam or to be enjoyed.

Suggestions
When grinding the batter, make sure you just sprinkle very little water to make the batter.
If the batter is slightly watery, add tsp of rice flour, mix well and make vadai. If you add more rice flour, the vadai will turn hard as time goes.
Every time dip your hands in water and make the round shape vadais , so that the vadai slides easily into the oil.


Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Hello everybody,
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Priya Anandakumar