Tuesday, April 24, 2012

Medhu vadai


Urad dal - 1 cup

Raw rice - 50gms

Potato( boiled, peeled and smashed) - 1 no (medium size)

Onion - 1 no (finely chopped)

Green chillies 2 nos (finely chopped) 

Ginger pieces - 1 tsp 

Jeera - 1 tbs

pepper - 1 tbs (crushed)

Cashew - 10 nos (Roasted and halved)

Curry and coriander leaves - a handfull(chopped)

Salt to taste

Oil to deep fry.


Soak rice and urad dal for 45 minutes seperately. Drain the urad dal and rice. 

Grind rice and urad dal seperately without adding water. 

In tight condition pour a handfull water and grind nicely.

Add onion , green chillies, ginger pieces, salt ,cashews, crushed pepper, 

jeera,  mashed potato , chopped curry and coriander leaves. Mix well with the dough. 

Purpose of adding the boiled potato is to get  crispyness in the outside of the vadai , 

and softness in the inside of the vadai.

In a thick bottomed pan put oil and heat at medium flame.

Put one curry leaf in the oil , the leaf could become fried and tempered. 

This is the frying condition of the oil. 

Now put the dough in a plantain leaf and flattened it ,   

put a hole in the middle of the vadai and put it in the oil slowly.

After one side comes crispy , turn it to the other side. 

When bothsides get crispy, take from the oil and 

put them in a tissue paper to absorb the extra oil in the vadai.

Serve with coconut chutney and tomato sauce.

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