Receta Medu Vada | Ulundhu Vadai | Urad Dal Vada
TIP 1: Never pour too much of water while making batter even though your mixer/blender seems stuck, the batter will become runny and you wont get perfect shaped vadas. So just open the mixer jar, scrape the sides and sprinkle some water and give pulse kinda spin.
TIP 2: Do not add too much of rice flour, this will make the vadas too hard. You can avoid all the flours and make just plain authentic soft vadas.
TIP 3: You can add some chopped onions, green chillies, coriander leaves, grated carrot, crushed pepper and cumin seeds to the batter and make vadas. I have discussed just a plain version of the vadas. Just added some curry leaves to make it flavorful.
TIP 4: Before frying always check whether the oil is ready. The oil should not too be too hot, if its too hot the vadas will turn too brown immediately in the outside, but will still remain raw in the inside. So always before frying, drop a small ball of the batter into the oil to check if it is ready. If the oil is ready the batter will come up without browning, this is the right time to put fry the vadas. If the batter sinks into the oil and remains at the bottom, then it means that the oil is not yet hot or ready. If the oil is too hot the batter will brown immediately and will look smoky hot. Always keep your palm a foot above the pan and check the heat, if you are able to feel the heat then the oil is ready, this is a basic and easy tip to check if the oil is hot enough.
TIP 5: Use a grinder if in case you are making more vadas. This will give a crispier and better vadas. Obviously the blender / mixer, vadas are not good as the grinder ones.
Scrumptious crispy and tasty vadas are now ready!!
SERVING OPTIONS:
Serve as snack accompanied coconut chutney or (and) with sambar. You can also try other chutneys.
Sambar Vada / Rasam Vada - Soak Vada in hot sambar for 5 minutes and just before serving top with some chopped coriander leaves, chopped onions and serve. You can also soak in hot rasam and serve.
South Indian style Dahi Vada - Soak vadas in warm water / diluted curd, until it gets soft then gently squeeze excess water and set aside. Take thick, non-sour curd or unflavored yogurt and add salt to it, beat well. Take a serving bowl place the vadas in it and pour curd over it. Leave it soaked for 5 minutes. Then top it with some chopped coriander leaves, sprinkle some red chilli powder and boondhis or mixture then serve immediately.
North Indian Dahi Vada - Soak vadas in warm water / diluted curd, until it gets soft, then squeeze gently to remove excess water, set aside. Then place these vadas in a pan pour beaten curd over it then drizzle date tamarind chutney, then finally sprinkle some red chilli powder and serve.
Or serve as sides for lemon rice, curd rice or tamarind rice!! I love it even with rasam rice.
You can chop the leftover or hard vadas into smaller pieces and make curry with it just like vada curry.