Medhu Vadai

Ingredients

Urad dal

1 cup, soaked for 4 hours

Water

as needed for grinding

Salt

1 teaspoon, or to taste

Onion

1 small, finely chopped

Fresh cilantro

2 tablespoons, chopped

Curry leaves

10 leaves, chopped

Ginger

1 inch piece, grated

Green chilies

2, finely chopped (adjust to taste)

Oil

for deep frying

Coconut chutney

for serving

Sambar

for serving

Instructions

1. Begin by thoroughly washing the urad dal under running water to remove any impurities. Soak the dal in enough water for 4 hours to allow it to soften.
2. After soaking, drain the urad dal and transfer it to a blender or wet grinder. Grind the dal into a smooth batter, adding a little water as necessary to achieve a thick consistency—be careful not to make it too runny.
3. In a large mixing bowl, combine the ground urad dal batter with finely chopped green chilies, grated ginger, chopped onion, curry leaves, cilantro, and salt. Mix well until all ingredients are thoroughly incorporated, ensuring a uniform texture.
4. Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface, indicating the oil is hot enough.
5. With wet hands, take a small portion of the batter and shape it into a round disc, making a hole in the center (similar to a doughnut). This hole helps in even cooking throughout the vada.
6. Gently slide the shaped vada into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Flip the vada occasionally to ensure even cooking on both sides.
7. Once cooked, remove the vada from the oil and place it on a paper towel to drain any excess oil.
8. Serve the Medhu Vadai hot with coconut chutney or sambar for dipping. Enjoy the perfect combination of textures and flavors!