Medhu Vadai is a famous South Indian recipe. It can be taken for breakfast, lunch and also as a snack. Let us see how to make it crispy outside and soft inside.
Normally raw rice is used along with ulund dhal, but I use pre boiled pulungal rice, so it comes very crispy outside and soft inside. It also remains crispy for long hours.
Ulund dhal – 1 glass (250 Gm)
Idly rice – 1 hand ( 3 tbs)
Salt, oil, ginger, green chilly, curry leaves, onion.
Wash and soak ulund dhal and rice for 2 hours. Drain the water and grind it in grinder. Add only 2,3 tbs of water while grinding.
Just dip your hand in water and handle the batter by wet hands.
The batter should be fluffy and non sticky. It should be grinded for 30 minutes.
Take out. If you use mixi for grinding, mix it well using your hand or spoon for 4,5 minutes, until you get fluffy.
Mix salt, ginger, green chilly, curry leaves, onion.
Make vadai as shown, deep fry in oil until it is crispy cooked.
Try this vadai using ulund dhal along with idly rice and send me your feedbacks.
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