Ulunthu Vadai / Medhu Vadai

Ulunthu Vadai / Medhu Vada 

Recipe Cuisine: Indian | Category: Snack | Prep Time: 2 Hrs soak time | Cook time: 20 mins 

Ingredients

• Urad Dal - 3/4 Cup
• Chopped Onion - 1/2 Cup
• Green Chilies - 3 (Chopped )
• Curry Leaves - As needed
• Coriander Leaves - As needed
• Oil - For Deep Frying
• Salt - As needed

 Method

Step 1:

• Soak the Urad dal for 2 to 3 hrs.(Use whole urad dal without skin for better result)
• Drain the water and grind the dal in grinder using as little water as possible. 
• Just sprinkle water to avoid jamming in the grinder.
• Take this urad dal batter in a bowl, Add chopped Onion, Green Chilies, Curry Leaves, Chopped Coriander Leaves, Salt.

 Step 2:

• Mix the batter nicely.In the meantime, heat the oil in a Kadai for frying the vadas. 
• To shape the vadas, Now wet your hand, take a small portion of batter on the palm your hand and make a small ball. 
• Using the finger of your other hand or the thumb of the same hand, make a small hole in the center of the batter. 
• Drop it in oil, The hole helps in even cooking of the vadas inside and out. The vadas should be fried in medium heat. 
• Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown, Once the vada fully turns golden brown, remove it  and Serve hot.

Notes 

• If your vadai drinks so much oil,then it means you have added more water,reduce next time.In case the batter becomes watery, add rice flour to the batter to get the right consistency.
• Do not soak more than 3 hrs max. If it is delayed, keep the urad dal in fridge until you grind
• After mixing salt, the batter leaves water. So make sure you add salt just before making vada.
• Never ever grind the batter with salt. It will become watery and you may not able to shape.
• Vadas need to be fried immediately after grinding, as keeping it out for long time would result in fermentation of the batter and make it watery.