Medhu Vada Recipe - Cooking Index
Medhu Vada Recipe - Cooking Index
| 4 cups | 948ml | Urad dal |
| 1 cup | 160g / 5.6oz | Ordinary rice |
| 1 teaspoon | 5ml | Ginger grated |
| 1 tablespoon | 15ml | Coconut grated coarsely |
| 8 | Pepper corns - (8 to 10) | |
| 1 teaspoon | 5ml | Cumin seeds |
| Salt to taste | ||
| Oil to deep fry |
Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any
other ingredients. Add just before making, and continue as above.
Source:
Sharon Raghavachary
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