Medhu Vadai

Prep Time:10 m + soaking time   Cook Time:20 m

Makes:About 15

Ingredients

Urid Dal               - 1 cup

Ginger                  - a small piece

Pepper Powder     - 3/4 tsp

Coriander Leaves - 2 tblsp

Salt                       - to taste

Oil                        - to deep fry

Method

• Soak the urid dal for two hours,drain any excess water and grind it with little salt and ginger.Add remaining salt now.Then add pepper powder and chopped coriander leaves and mix everything well.
                         
  
• Meanwhile heat oil in a kadai to deep fry.Take a small portion of the ground urid dal,make a hole in the centre with your thumb finger to ensure even cooking.Now drop this gently into the hot oil and remove when it turns golden in colour.Make in batches.Serve with coconut chutney or sambhar.
                              
                       
     

Little Words

• While grinding sprinkle water if necessary.
• Let the flame be medium hot.
• Add chopped onion,veggies such as carrot .cabbage,chopped greens as desired.

Inippu Ulundhu Vadai

Prep Time:15m       Cook Time:25 m

Makes:25

Ingredients

Urid Dal - 1 cup(soaked for nearly thirty minutes)

Sugar      - 1/2 cup

Oil          - to deep fry

Method

• Wash and soak the urid dal in water for twenty five to thirty minutes.Drain any excess water and grind it with sugar into a not so smooth slightly coarse and thick batter.Sprinkle water if necessary.
                                    
     
• Meanwhile heat oil in a kadai.Place a bowl of water nearby to wet your hands.Take a small portion and flatten with thumb finger and drop in hot oil.Repeat the same for the rest of the batter and wet hands in between so that it is easier to drop in the oil without sticking to hands.Cook on a medium flame until golden brown in colour turning the sides in between.
                                        
                                     
                                
  

Little Words

• The soaking time of the dal and consistency of the batter are important.
• Keep the oil ready and  switch on the flame when you start grinding.
• If the batter is watery it will absorb lot of oil and it won't get cooked.
• Let the flame be medium otherwise it will change colour soon but it won't be cooked inside.
• Keeps well for more than a day.
• The vadas are spongy and fluffy.
• Alternatively the dal can be ground without sugar and the vadas can be soaked in sugar syrup..
• The vadas can be crumbled and served with smashed banana with a drizzle of ghee.
• This is yet another favourite of mine from the hands of my amma.