MEDHU VADAI

Medhu vadai is a popular tea-time snack originated from Tamil Nadu, South India. It is deep-fried snack made from soaked urid dhal. It is usually made in a doughnut shape, with a crispy exterior and soft and spongy interior.

Medhu vadai is usually served with SAMBAR and CHUTNEY. Even though, it is served as a snack, it is commonly preferred to be had for breakfast. IDLY-vadai and PONGAL-vadai are the most popularly served combinations.

Medhu vadai is commonly available in any restaurant, and is also made in every household of Tamilnadu, especially during festivals. Also, it is one of the main dish served for breakfast in any South Indian Tamil weddings.

ABOUT THE RECIPE:

Medhu vadai is an easy to make recipe with very simple ingredients. Urid dhal is soaked for around 1.5 hours and then blended to a thick fine paste. It is then shaped like a doughnut and then fried in the oil.

We usually use wet grinder to blend the dhal. But, it can also be blended using a blender. Also, I usually add the green chillies along with the dhal while blending. Green chillies can be finely chopped and added to the batter after blending.

INGREDIENTS FOR MEDHU VADAI:

• MEDHU VADAI – 1 CUP
• GREEN CHILLIES – 3 NOS.
• ONION (MEDIUM SIZE/FINELY CHOPPED) – 3 NOS.
• CURRY LEAVES – 20~25 NOS.
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE MEDHU VADAI:

• Wash and soak the urid dhal for around 1.5 hours.

• Switch on the wet grinder and add the green chillies to it.

• Drain the water and add the soaked urid dhal to the wet grinder.

• Also add the salt to it.

• Sprinkle some water to it. Do not add too much of water.

• Blend it until it is blended to a thick fine paste.

• Once it is blended to a fine paste, turn off the grinder.

• Transfer the dough to a mixing bowl.

• Add the chopped onions and curry leaves to it.

• Mix it really well.

• Meanwhile, heat a kadai and add oil to it.

• Dip hands in water and take a small portion of the dough. Gently flatten it and make a hole in the middle, with the thumb and add it to the oil. Add few at a time and do not overcrowd.

• Fry it around 15 to 20 seconds on one side and then turn it. Let it fry until it turns golden brown on both sides.
• Once it turns golden brown in color, filter the oil and transfer it to a plate with a tissue paper. It helps to absorb the excess oil.

• Repeat the process with the remaining batter.

YUMMY, CRISPY AND DELICIOUS MEDHU VADAI IS READY.

I HAD MEDHU VADAI WITH KARA CHUTNEY.

PRO TIPS:

• Urid dhal has to be soaked for at least 1.5 hours.
• It can also be blended using a blender.
• Just sprinkle water while blending. Do not add too much of water.
• If the batter is too watery, add 1 or 2 tablespoons of rice flour to the batter and mix it.
• It can be either shaped with hands or it can also be shaped on the back of a plate or a ladle and dropped into the oil. Make sure the plate or ladle is dipped in oil or water before.

MEDHU VADAI

Recipe by foodpassion1513Course: indian snack, South Indian breakfast, Tea time snack, Traditional recipe, vegan, Vegetarian

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Medhu vadai is a popular tea-time snack originated from Tamil Nadu, South India. It is deep-fried snack made from soaked urid dhal. It is usually made in a doughnut shape, with a crispy exterior and soft and spongy interior.
Medhu vadai is usually served with SAMBAR and CHUTNEY. Even though, it is served as a snack, it is commonly preferred to be had for breakfast. IDLY-vadai and PONGAL-vadai are the most popularly served combinations.
Medhu vadai is commonly available in any restaurant, and is also made in every household of Tamilnadu, especially during festivals. Also, it is one of the main dish served for breakfast in any South Indian Tamil weddings.

Ingredients

• MEDHU VADAI – 1 CUP

• GREEN CHILLIES – 3 NOS.

• ONION (MEDIUM SIZE/FINELY CHOPPED) – 3 NOS.

• CURRY LEAVES – 20~25 NOS.

• SALT – AS REQUIRED

• OIL – FOR FRYING

Directions

• Wash and soak the urid dhal for around 1.5 hours.
• Switch on the wet grinder and add the green chillies to it.
• Drain the water and add the soaked urid dhal to the wet grinder.
• Also add the salt to it.
• Sprinkle some water to it. Do not add too much of water.
• Blend it until it is blended to a thick fine paste.
• Once it is blended to a fine paste, turn off the grinder.
• Transfer the dough to a mixing bowl.
• Add the chopped onions and curry leaves to it.
• Mix it really well.
• Meanwhile, heat a kadai and add oil to it.
• Dip hands in water and take a small portion of the dough. Gently flatten it and make a hole in the middle, with the thumb and add it to the oil. Add few at a time and do not overcrowd.
• Fry it around 15 to 20 seconds on one side and then turn it. Let it fry until it turns golden brown on both sides.
• Once it turns golden brown in color, filter the oil and transfer it to a plate with a tissue paper. It helps to absorb the excess oil.
• Repeat the process with the remaining batter.
• YUMMY, CRISPY AND DELICIOUS MEDHU VADAI IS READY.

Notes

• PRO TIPS:
  Urid dhal has to be soaked for at least 1.5 hours.
  It can also be blended using a blender.
  Just sprinkle water while blending. Do not add too much of water.
  If the batter is too watery, add 1 or 2 tablespoons of rice flour to the batter and mix it.
  It can be either shaped with hands or it can also be shaped on the back of a plate or a ladle and dropped into the oil. Make sure the plate or ladle is dipped in oil or water before.